Your talk about beetroot has come in a timely manner. We have just thrown out some baby beets which had only been in the beetroot keeper for a couple of weeks, they having gone mouldy. I did suggest to my husband that maybe he hadn’t put the lid back on properly which he denied. Also I don’t believe vinegar is the same as we grew up with, not as sharp, maybe they are watering it down. Anyway next shop I will be buying fresh beetroot and using your recipe to pickle. Salads are always used 12 months of the year in our home, ok, maybe not quite so often in winter, but the ingredients are always in the fridge.
Thanks, Sally! As long as you use a vinegar with a minimum 5% acetic acid concentration, you should be okay. Beets are quite high in natural sugars, which can lead them to ferment more easily.
My ‘Terry’ who is actually a Paul, adores beetroot. Will pass this on to him. Loved the 1-10 as well. Very clever of you Jill, to pick Thursdays for inspiration, just when we are all feeling a bit blah. Actually I went to Donovans last night, so am inspired also by their fabulous repertoire and commitment to excellence. Thanks again Jill and yes lemon juice is a wonderful thing
Inspired to continue my love of salads through winter. Also loving your gorgeous writing of the growing, disrobing beauty of beetroot. Bon appetit to you and Terry. I'll be nominating a t-shirt for beetroot stains!
I was just thinking about what to make tonight- dilemma solved! Thank you!
Now you’re just teasing us. And spoiling a bit too. ❤️
Thank you for inspiring and YUM ideas this week for Salads
Your talk about beetroot has come in a timely manner. We have just thrown out some baby beets which had only been in the beetroot keeper for a couple of weeks, they having gone mouldy. I did suggest to my husband that maybe he hadn’t put the lid back on properly which he denied. Also I don’t believe vinegar is the same as we grew up with, not as sharp, maybe they are watering it down. Anyway next shop I will be buying fresh beetroot and using your recipe to pickle. Salads are always used 12 months of the year in our home, ok, maybe not quite so often in winter, but the ingredients are always in the fridge.
Thanks, Sally! As long as you use a vinegar with a minimum 5% acetic acid concentration, you should be okay. Beets are quite high in natural sugars, which can lead them to ferment more easily.
The beets were out of a can, not fresh, which is another reason to cook my own which this has never happened to. Thank you for your response 😃
My ‘Terry’ who is actually a Paul, adores beetroot. Will pass this on to him. Loved the 1-10 as well. Very clever of you Jill, to pick Thursdays for inspiration, just when we are all feeling a bit blah. Actually I went to Donovans last night, so am inspired also by their fabulous repertoire and commitment to excellence. Thanks again Jill and yes lemon juice is a wonderful thing
Inspired to continue my love of salads through winter. Also loving your gorgeous writing of the growing, disrobing beauty of beetroot. Bon appetit to you and Terry. I'll be nominating a t-shirt for beetroot stains!