enelef
19th January 2013, 03:49 PM
Well, the kitchen bench looks like it was part of a scene from a slasher movie.
Picture Saw mashed with Japanese Samurai flick. And if someone catches me at anything - i will be red handed. :redface::guilty:
But the beetroot has now been cooked - pickled and bottled - :ohyaaa:. Not sure i can wait a week before slapping some on a burger. hmmmm :tongue5:
Cook beetroot (boil the blighters in water for about twenty to thirty minutes - depends on size)
peel beets, slice on a mandolin
Liquor - simmer this lot for a few minutes to let the sugar disolve and flavours integrate.
1.5 cups vinegar
3/4 cup water
3/4 cup sugar
1/2 tspn mustard seeds
1 tspn whole pepper
2 cloves
1/2 stick cinnamon
bay leaf
Beets into jars, poor over the liquor (through a strainer/seive), seal and put in the cupboard for at least a week to develop. Longer is beeter.:laughing1:
Picture Saw mashed with Japanese Samurai flick. And if someone catches me at anything - i will be red handed. :redface::guilty:
But the beetroot has now been cooked - pickled and bottled - :ohyaaa:. Not sure i can wait a week before slapping some on a burger. hmmmm :tongue5:
Cook beetroot (boil the blighters in water for about twenty to thirty minutes - depends on size)
peel beets, slice on a mandolin
Liquor - simmer this lot for a few minutes to let the sugar disolve and flavours integrate.
1.5 cups vinegar
3/4 cup water
3/4 cup sugar
1/2 tspn mustard seeds
1 tspn whole pepper
2 cloves
1/2 stick cinnamon
bay leaf
Beets into jars, poor over the liquor (through a strainer/seive), seal and put in the cupboard for at least a week to develop. Longer is beeter.:laughing1: