[simonj]

In Morocco they pickle Lemons and Carrots.
Their carrot pickle uses a cider vinegar - so based on that I came up with this.

For a step by step general guide to pickling see the posting http://connemaracroft.blogspot.com/2010/07/malt-and-mustard-pickled-beets.html



Connemara Beetroot Pickle mix a la Moroccan

3 small (pickling) onions
3 cloves garlic, peeled and thinly sliced
2 red chili's, halved, keep the seeds if you like pickles a little hotter.
1 teaspoon red pepper flakes
Peel of 1 lemon, cut into strips
1-1/2 cups water
1-1/2 cups cider vinegar
1/4 cup sugar
2 Bay leaves
2 sprigs fennel
2 tablespoons sea salt
2 teaspoons coriander seeds, cracked
2 teaspoons cumin seeds, cracked.
1 teaspoon cardamom pods, cracked
1 teaspoon Black Pepper corns

Reserve the chili, fennel sprigs and lemon, those go in the jar raw with the cooked beets

Make the pickle mix.
Sterilise jars, layer beetroot into the jars with fennel, lemon peel, chili and garlic

Pour mix into jars, use a spoon to add bits of seeds etc. and place in pickling bath (again, see the malt and mustard posting)

I also srinkled about half a teaspoon of dried coriander leaf into each jar before sealing.


malt and mustard on left, Maroc blend on right

Store for three weeks before eating, should keep about 6 months

One thing I found was taking clingfilm, hold over the jar mouth. Slowly lower the sheet (peel/sterile side down) over the jar mouth, because of the heat of the jar, the clingfilm will close in on the grooves.
Put lid on, leave cool. The food safety nipple should, when the jar cools, should depress to the 'safe' position.


Fuller advice, pics, tips etc. as always at my garden blog, link below in sig