[simonj]

Burpees Golden are a victorian heritage beetroot, but are golden in colour.
Roasted they are milder and sweeter than red beets.

This pickle was kind of a mistake, I was making up a pickle mix with what I thought was a cider vinegar, but it turns out it was a white wine vinegar.
It will be interesting to see how it turns out.

As with the malt and mustard pickle I roasted the beets instead of boiling them.
From what I can gather on the net, boiling this type can drain all the colour from them.

They came out of the oven a lovely dark yellow.I was worried I would not have enough of them to pack out the jar, so I threw a small stutgarter onion from the garden in with the packet.

The pickle mix for 1 jar was:
150ml White Wine Vinegar
100ml Water
4 tbl spoon sugar
1 tbl spoon sea salt
1 tbl spoon honey
1 teaspoon mustard seeds
2 teaspoon dill seeds
4 cloves
5 whole pepper corns
2 cardamom pods
2 cloves garlic
1/2 stick cinnimon
1/2 green chili
1 cm ginger
1 cm horseradish root.
Fennel trimming root

In the jar I put
1/2 green chili
1 clove garlic
fennel trimming leaves
1 cardamom pod
2cm horseradish root
1cm ginger root.

All the rest in terms of method etc was as with the malt and mustard pickle.
http://connemaracroft.blogspot.com/2010/07/malt-and-mustard-pickled-beets.html
It should be interesting, but regardless of how it turns out, it looks lovely in the bottle.

[Protein]

looks yummy, especially for an autumn treat.

[simonj]

Just hope it wont be overly sweet

[catecharlwood]

They look delicious, though I have found when pickling beets, roasting them with the skin on , keeping at least half an inch of the top, will result in no bleeding out and retain the colour in all its magnificent glory, it also intensifies the flavour

[simonj]

Just did a secong batch of these, but took catecharlwood's advice.
I also found some powdered Allspice in Aldi and used that in the roasting process with some dried corriander leaf.