Pickled Beetroot Stems

Name: Pickled Beetroot Stems
Yield: Makes 1–2 medium-sized jars (depends on quantity picked)
Cuisine: British
Ingredients: a colander of firm, fresh beetroot stems, trimmed at both ends, rinsed and patted dry; 350 g soft brown sugar; 1–2 tbsp yellow or brown mustard seeds; 1 tbsp fennel seeds; roughly 850 ml white wine vinegar

Preparation info

Makes
1–2
medium-sized jars (depends on quantity picked)

Difficulty
Easy

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

If you grow your own beetroot, you will have plenty of leaves and stems to use. Pickling them is a lovely way to enjoy their earthy flavour. Use this recipe as a guide to the quantities.

Ingredients

roughly 850 ml white wine vinegar
350 g soft brown sugar

Europe
United Kingdom
South of Argyll
Caithness
Braemar
Sutherland
Scotland
Gluten-free
Vegan

Method

Put the vinegar, sugar, mustard and fennel seeds into a pot and bring to the boil, stirring until the sugar has dissolved.

Turn off the heat and drop in the beetroot stems. Push them down into the liquid. Cover the pot with a clean tea towel and leave to cool in the pot. Transfer the beetroot stems and the pickling liquid to sterilised jars, seal and keep in a cool place for at least 3