The last few weeks I’ve been using the new McCain products to deliver some yummolicious sides to our meals.
Have you tried any of them?
There are diced potatoes, diced beetroot and rosemary and garlic sweet potato fries.
My favourite has to be the diced beetroot.
Christmas gifts of love
Today I decided to share the love by whipping up some early gifts for our family for Christmas….I made and bottled my first ever pickled beetroot.
Ea h year my grandmother always made sure we had several bottles of pickled beetroot over the Christmas period and I have always envied her ability to pickle anything.
Whilst I’ve made pickles before the preparation in peeling and cutting the beetroot has put me off ever attempting to make my own.
McCain diced beetroot is already cleaned, skinned and diced therefore taking much of the preparation time away and honestly this left me less intimidated to try a new recipe.
I’m also excited to gift some of my favourite products to some of my favourite people this year. ( Any guess what my family are recueving this year?)
All they need are some lables and ribbons on the jar.
To make your own :
You need :
- 1 bag of McCain diced beetroot
- Half a cup of white vinegar
- Half a cup of white sugar
- 2 Bay leaves
Bring your McCain’s diced beetroot to boil straight from the freezer for 10 minutes in a pot of water. They need to still be tender when you remove them from the heat.
In a separate pot pour in your vinegar, sugar, bay leaves and pepper corns and bring to boil.
Remove from heat.
Wash the jars you are going to use and microwave on high for 5 minutes to sterilize your jars.
Scoop your cooked beetroot into the jar, three quarter full.
Now pour the vinegar to cover the beetroot.
Fasten the lid tightly and leave to cool completely before placing in the freezer.
If your beetroot is stored in a cupboard it can last 12 to 18 months and if opened in the fridge will keep for 1 -3 months. ( not that ours ever lasts that long)
Your beetroot will be ready to try in 2 weeks.