Thread: Murder most foul -or- The red handed slicer

Just did the last of mine yesterday, 4jars.

Used white vinegar-sugar and a bit of salt in two jars.
I then did two jars using apple cider vinegar-sugar and salt. I used this about 10 years ago and found the vinegar
wasn't just right but tastes change and i'm giving it another go.

My first batch this year ( 3 weeks ago ) i used white vinegar- sugar-salt and cinammon for the first time,
only simmered it for a couple of minutes so not sure what the taste will be like.
Will try it this weekend i think.

Beetroot that I bottled about mid last year I put chilli flakes in a couple of the jars. We're currently enjoying them, the missus reccons its got a bit of zing (she didn't know I put in the chilli).

Hmm - chillies in the beetroot.

That makes me think.

Maybe i will try some in the whole baby beets? Maybe some of the smoked ancho chillies in the cupboard to add some smokey depth.

The smokey chilli idea got to me. It got into my brain and wouldn't let go. It demanded I do something, but i resisted...for a little while.

OK - So I made another batch up of the standard beets on the weekend - should be enough now to last until next season.

But while I was in the process, I also made up enough extra pickling liquor for two two small jars.

Into this liquor I added a reconstituted chipotle chilli (smoked jalapeno)
I was nicely surprised by the flavour. It provided a really nice smokiness to the mix with a hint of warmth (cough cough).

It will be a couple of weeks before i open them - but i will let you know how the sliced beetroot goes with the smokey pickling liquor.

Cheers