We haven't tasted the first batch, but screw it. I'm sure it will be decent, right? But we had some beets and a waaay too many onions, so why not go for more? The onion stalks got blown over in a storm so we had quite a few that didn't develop much past mini's.
The onions went the way of the gherkins last week. Vinegar brine with herbs.
If you can read dutch please ignore the message on the lid. Then again, they might taste good on toast. Why not.
We found a recipe for sweet pickled beet with apple and changed it up a bit. Instead of red wine vinegar (which we didn't have) we used quite a bit of balsamic vinegar. The same herbs from the last time: bay leaves, cloves, etc (you can also buy ready made pickling-herb packets), plus a teaspoon of cinnamon and 3 tablespoons of sugar.
The process was more or less the same as the last time. Only difference is that we boiled the beets and cooked the apple in the vinegar mix before proceeding with the rest of the process.
Beet, apple and vinegar mix into the jar and boil the thing for 20 minutes. Klaar is kees.
Leonie got creative and made some labels.
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