Beetroot and Apple Pickle
Mother Bower’s Beetroot and Apple Pickle
My good friend Lea’s mother sends me a little jar of beetroot and apple pickle regularly, so I asked her permission to recreate the recipe here. It’s perfect for this time of year when the harvests are about to come in. In my opinion it goes goes especially well with white cheese like Wensleydale or Cheshire.
1 pint of vinegar
1 1/1lb apples (eating or cooking apples)
1/2 tsp salt
1 tsp ground ginger
If you buy raw beetroot, boil and peel it first as this makes cutting much easier. You can buy beetroot already boiled and peeled, which is the way I did it (below left).
Chop your onions (above right) finely and your beetroot into small chunks, then bring to a simmer in a pint of vinegar. I used a large saucepan with a lid so that there is more bottom surface area to cook it all evenly.
Peel and chop the apples into small chunks (below left), then add them into the mix. Add the sugar, salt and ginger also (below right).
The chopping is time-consuming, but the next part is really easy. You simply have to let it all simmer for an hour or two on a low heat, stirring occasionally, until it reaches a thick chutney consistency.
To make sure your jars are sterile, pop them upside-down on a baking tray and put them in the oven for half an hour on 200°C. Bring them out carefully because they are red hot (below left).
Let them cool before spooning in the beetroot and apple pickle.
And there you have a delicious little pickle that’s great to give to friends and relatives. Thanks Mother Bower!