Decided to crack into my first pickling experiment a few days ago here at Struan Farm, the "pickled baby beetroot" from Kylee Newton's new book "the modern preserver." I wanted to taste them, basically to see (i) if I'd screwed up, and (ii) if I should make up another jar with surplus beets from the veggie garden.
I improvised a salad, with the pickled beetroot, buffalo mozzarella, rocket/arugula, smoked chicken, slivered almond, cukes, celery, and peak season plums. Thought the sweetness of the latter would be a good foil for the acidic pickle, which it was.
Both the salad and the beetroot were really good. So I'm gearing up for "Pickling, Take Two."
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