Pickled Shredded Beetroot. How to Pickle Beetroot at Home – Homemade Pickled Beetroot & Onion.

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Pickled Shredded Beetroot. How to Pickle Beetroot at Home - Homemade Pickled Beetroot & Onion.
Recipe type: Vegetable / Preserves
Prep time: 
Total time: 
Pickled shredded beetroot is quick and easy to make. This recipe uses shredded beetroot and onion, and you can choose whether to make it hot and spicy or plain. If you prefer plain, simply omit the chilli and pepper from the recipe.
  • 2 Medium onions, halved and thinly sliced into half-rounds
  • 4 Medium beetroot, peeled, topped & tailed and grated with the grain
  • 3 Tbs Pickling salt (or Kosher salt)
  • 1 Green chilli sliced thinly (optional)
  • 1 Tsp Black peppercorns (optional)
  • 1½ Cups White wine vinegar
  • ⅓ Cup Cane syrup (or honey)
  1. Top and tail and peel the beetroot. The grain of the beetroot runs from top to bottom, so when you grate it make sure you follow the grain otherwise it will disintegrate into small bits as it pickles.
  2. Cut the onions in half, then into thin half rounds. Combine the beetroot and onion in a large mixing bowl. Add the salt and mix this in thoroughly. The salt extracts the excess water from the vegetables. Allow this to stand for 20 minutes.
  3. Whole the veges stand, combine the vinegar, cane syrup, black peppercorns, and sliced chilli in a small saucepan.
  4. Bring this to a boil, remove it from the heat and allow it stand until the vegetables have completed sweating.
  5. Place a colander over a large mixing bowl and pour the beet and onion into the colander. Pick up handfuls of the veg and squeeze out as much liquid as you can, transferring the dry veg back to its original mixing bowl as you go.
  6. Transfer the beet and onion to a sterilized jar and pour the vinegar solution over the vegetables until it is just covered.
  7. Place the lid on the jar and allow this to age for at least a few days before serving.


Beet-Pickled Deviled Eggs – Valentines Special Part 1. Pickled, Deviled Eggs – a Taste of Heaven!!!

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Beet-Pickled Deviled Eggs - Valentines Special Part 1. Pickled, Deviled Eggs - a Taste of Heaven!!!
Recipe type: Starters / Cocktail Snacks / Finger Food
Serves: 8-12
Deviled eggs are an all-time favorite as a starter or cocktail finger-snack. In this Valentine's special recipe, we take this a step further by pickling a pink fade into the eggs, then finishing it off with a spectacular filling!!!
  • 8-12 Hard-boiled eggs
  • 240ml Apple cider vinegar
  • 1 Tbs Sugar
  • 1 Tbs Salt
  • 720ml / 3 Cups water
  • 1 Small beetroot, peeled and halved
For the Filling
  • 45g Horseradish sauce
  • 6 Pickled peppadews
  • Salt & pepper to taste
  • A few extra peppadews, thinly sliced to garnish
  1. Place the cider vinegar, sugar, salt, water and beetroot in a pot. Bring this mixture to a boil, turn the heat down, and allow it to simmer for 10 minutes.
  2. Remove the pot from the heat and allow it to cool. Place the hard-boiled eggs in the mixture, place the lid on the pot and allow this to pickle overnight in your refrigerator.
  3. The following day, remove the eggs from the mixture, cut them in half length-ways and scoop the yolks out of the halves.
  4. Place the yolks in a jug along with the salt, pepper, horseradish sauce and pickled peppadews.
  5. Using your stick blender, puree this all until it is smooth.
  6. Transfer the egg halves to platters and pipe or spoon the pureed mixture into the eggs.
  7. Garnish the eggs with thinly sliced peppadews and serve immediately.


Pickled Pork. How to Cure and Pickle Pork / Ham – Easy Home Made Pickled Pork

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Pickled Pork. How to Cure and Pickle Pork / Ham - Easy Home Made Pickled Pork
Recipe type: Pork / Preserving
Cuisine: Continental
Pickled Pork is easy to make at home. The difference between pickled pork and ham is that it is no pressed and smoked. The flavor is very similar to ham, but the texture is slightly looser.
  • 2.5lt Water
  • 25g Saltpeter
  • 30g Sugar
  • 400g Salt
  • 15g Whole black peppercorns
  • 15g Whole allspice
  • 25g Whole coriander seeds
  1. Place the water, saltpeter, sugar, salt, pepper, whole allspice and whole coriander in a pot. Bring this to a boil, simmer for 10 minutes, then quick-chill the curing brine by placing the pot in a sink of cold water.
  2. While the brine cools, trim any excess fat from the meat. I am using pork leg, but you can use the shoulder, rump or any cut of your choice.
  3. Cut the pork along the grain into manageable pieces, remembering that you are going to slice it thinly when cooked, and the larger the pieces, the more difficult it will be to do this.
  4. Place the pork in a large container and pour the cooled curing brine over the pork.
  5. Place a plate on top of the pork to keep it submerged in the brine and place the lid on the container. Place the container in your refrigerator and allow this to cure for 24 hours per 25mm or inch of meat thickness. My pieces are 50mm or 2 inches thick, so they will cure for 48 hours.
  6. After the curing time is up, remove the pork from the brine. To cook the pork, wrap each piece in foil, place the packages in a large roasting pan and bake them for 45 minutes plus 15 minutes extra for every pound in weight.
  7. Remove the pork from the oven and allow it to stand for 5 minutes before slicing, if you're serving it hot. If you're using it as cold-cuts, allow it to cool completely before slicing thinly.


Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!

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Marinated Mushrooms. The Magic Ingredient for Toasted Sandwiches, Pizzas and Salads!!!!
Recipe type: Accompaniment / Vegetable
Prep time: 
Total time: 
How to make quick marinated mushrooms. This ingredient is absolutely magic - it makes pizzas, toasted sandwiches and salads come to life.
  • 6 Mushrooms, sliced
  • 1 Tbs Caster sugar
  • ¼ Tsp Salt
  • ½ Tsp Garlic powder
  • 100ml White wine vinegar
  1. Slice the mushrooms and place them in a jug or bowl.
  2. In a separate jug, combine all of the other ingredients and stir until totally combined.
  3. Pour this over the mushrooms, stir together, and allow to marinate for at least 60 minutes before using.


Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home

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Thai Pickled Ginger. How to Make Asian Pink Pickled Ginger at Home
Recipe type: Pickle / Preserve
Cuisine: Thai / Japanese
Prep time: 
Cook time: 
Total time: 
Pickled ginger is served in Asian restaurants across the globe. This delicious Thai pickled ginger is quick and easy to make, with no special equipment necessary.
  • 2 Cups peeled, wash and thinly sliced young ginger
  • 3 Tbs Salt dissolved in 1 liter water
  • 1½ Cups white sugar
  • 1 Tbs Salt
  • 1½ Cups white wine vinegar
  • ½ Cup Water
  1. Peel and thinly slice 2 cups of young ginger and place it in a mixing bowl. Dissolve 3 tablespoons of salt in a liter of water and pour this over the ginger. Let the ginger steep for 60 minutes.
  2. Drain and rinse the ginger, and squeeze out any excess water.
  3. Transfer the ginger to pickling jars.
  4. In a pot, combine the sugar, salt, white wine vinegar and water. Bring this to a boil.
  5. Place the pickling jars in a pan and surround them with warm water. This will warm the glass and stop it from breaking when the boiling pickling solution is poured in.
  6. Pour in the boiling pickling solution to cover the ginger and seal the jars.
  7. Place the jars in a cool spot and allow the pickle to mature for 10 to 14 days before eating. During this time the pickles color will transform from creamy light yellow to its light pink hue.


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