October had bought a glut of beetroot and red cabbage on my allotment  neighbour's plot.  With memories of her father pickling ruby red beetroot in her childhood, she wished she had paid more attention to his pickling process. Unable to join the planned December workshops, she arranged a personal day of pickling with me. 

We chose to make a delicious beetroot relish that will have mellowed just in time to eat at Christmas. A  full-flavoured relish, it will complement cold meats, terrines and can even be stirred through greek yoghurt to make a tasty dip.

We also pickled some of her beetroot the old fashioned way, "just like my dad used to do".

Between pickling we managed to fit in some lunch; a tasting session of pickles and chutneys I had made previously. Spread, dolloped and spooned onto crackers and accompanied by a variety of cheeses, my plot neighbour decided that although pickled nasturtium pods were not for her, the Westmorland chutney, spicy plum preserve and Creme de Mure certainly were. She fell in love with the plum and anise jelly and was more than happy to add a jar of it to her "stash" of homemade preserves

The day ended with her preparing the red cabbage she had also brought with her ready to pickle at home the next day. Having learned the principles of pickling, she felt confident now to give it a go at home. 

Cost: £45.00 - What did the day include?

All produce and equipment provided.

Lunch and refreshments.

All preserves made taken home.

Lots of fun!

Well, who would have thought, little old me making Beetroot Relish PLUS pickled Red Cabbage!!! Never thought I could do anything like this, but with a great lesson from Sian I was able to put what I'd grown to something fabulous, Thanks Sian, couldn't have done it with out you. Janet.