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Malt and Mustard Irish Beetroot Pickle

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Location: Connemara

PostPosted: Thu Jul 01, 2010 4:22 pm    Post subject: Malt and Mustard Irish Beetroot Pickle Reply with quote

This was literally from plot to pot to pickle

I'm not yet sure how good it is - needs a few weeks to mature, but this is the brine I used for my first batch of pickled beetroots.

Before you do a brine for pickles yourself, do a bit of research, I went with what I had in the house

The only vinegar I could find locally was Chefs malt vinegar, but I will be using cider or wine vinegars down the road. Certainly, in theory, I could make my own cider vinegar from local apples, so the next batch will be done with cider vinegar.

Also test as you go, balance it up to suit your palette, its very easy to vary.
If you want a sharper taste, add lemon juice or more vinegar, a sweeter taste add more sugar or honey.

When tasting, take very little brine in the spoon, have a glass of water on standby and try not to inhale the steam

This is enough for 3x370gm jars, standard jam jars.


300ml distilled malt vinegar
200ml malt vinegar
250ml water
4 tablespoons Lakeshore wholegrain mustard with Guinness- or mustard seed if you like
1 heaped tablespoon of salt - Try to find non-iodized sea salt
4 heaped tablespoons sugar
1 tablespoon honey

These are the spices I used for this batch
4 bay leaves
4 cardamom pods
4 cloves
4 sprigs of fennel (these were thinning's)
1/2 lemon, quartered
1 chili
1/2 inch ginger
2 cloves garlic
1/2 teaspoon of:
mixed spice
ground coriander
pepper corns
Dill seed

Bring to the boil until sugar and salt well dissolved.
MAKE SURE THE WINDOW IS OPEN IN THE KITCHEN - the vinegar can be bloody strong when boiling.
Step by step to pickling beets with this recipe
A good youtube vid on pickling
A fairly comprehensive step by step to pickling, or canning as our american cousins say

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