Pickled Beetroot
1kg Beetroot (cooked)
1-2 cups white sugar (or according to taste )
1 litre white vinegar
1 teaspoon cinnamon
1 teaspoon allspice
12 whole cloves & 12 whole peppercorns
1 teaspoon salt.
Peel &cut beetroot into slices or leave whole if small.
Boil vinegar mixture & then strain before pouring over
beetroot in jars.
Seal while hot.
The Brinjal is great I cant get enough of it. I usually triple the recipe as my boys cant get enough either.
BRINJAL PICKLE (Aubergine / Egg Plant Pickle) I have substituted the Brinjal for Pawpaw.
½ kg brinjals /egg plants
1 1/2 tablespoons chilli powder
6 pods garlic
50 grams fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 tablespoon tumeric powder
2 – 2 1/2cups oil
1 cup of sugar
2 tablespoons salt
As many fresh hot chilli as you like, chopped & added when cooking off the ginger & garlic. (I use a good handful of the long hot ones)
Wash and dry the brinjals well.
Cut the brinjals into 1 cm size pieces.
Peel the ginger and garlic and chop into tiny bits. (I use the electric chopper)
In a separate saucepan.
Heat 1 cup of oil in a pan.
Add the ginger and garlic and sauté on low heat for a few minutes until tender.
Add the chilly powder, mustard powder and tumeric powder and fry for a minute.
In a large pot.
Heat the rest of the oil & add the eggplant and cook for about 10 minutes on low heat. Add the spices, salt, sugar & vinegar & cook until tender & it starts to thicken. Stir all the time as it will stick.
Put in jars while hot & seal..
It should have a covering of the oil on top when jars are filled.
I don’t know how long it keeps as a jar only lasts me a few days once opened.
