Beetroot Pickle Me 95mm

Beta vulgaris crassa ‘Cylindrica’

Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 500gm freshly harvested Pickle Me beetroot, ½ teaspoon of whole pepper medley, 2 bay leaves, ½ teaspoon of salt, ¼ cup sugar, 200ml cider vinegar, 2 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, Garlic etc). Trim beetroot and place in medium sized pot, cover with water and cook for 45-60 minutes (until tender). Remove from heat, rub off skin and slice to preferred thickness then place in sterile jars. Combine vinegar, sugar and herbs then bring to the boil and cook for five minutes. Remove from heat and mix in remaining ingredients. Pour over beetroot in the jars, seal and place in cool dark area.

Full sun to part shade

Height: 50cm
Width: 40cm