There was beetroot to harvest just a little while ago, and they were all lovely and big, too!

I got just over 1kg of it (that’s 2 pounds for my US friends), which was just enough to try out a pickled beetroot recipe I’d had my eye on for a while. Of course, the beetroot pickling happened at the same time as the cooking of the dinner, as well as some preparation for outings for school etc: why does so much of my canning happen when I’m just so busy I can’t stop to scratch myself? Why not on a sleepy Sunday when not much is happening?

Anyway, after everyone was in bed, and the canner finally got to 94 degrees and stayed there for half an hour, I produced these:

Let me tell you, beetroot pickled with cloves and cumin seed are to die for. There was also a half jar that we’d already hoed into too, but that’s not in the picture… I believe that someone was standing just out of the frame, making noises of appreciation. Yum! We’ve all been gorging on the stuff, and are almost through another jar. Just one to go!

Now we’re trying to figure out where to squeeze in some more beetroot in our bursting veggie patch, because such tasty treats weren’t in our minds when we planned it all out. We were thinking of tomatoes and basil… but that harvest storm is yet to come.