This is one of my favourite things to bake.
‘gredients
- 1.5 kilograms beetroot
- 250 grams Brussels sprouts
- 50 ml olive oil
- 2 large sprigs fresh rosemary
- 700 ml vinegar (I used a combination of red wine, apple cider and white – use what you have at hand)
- 250 ml maple syrup
- 50 grams (total) of mustard seeds, peppercorns, allspice, fennel seeds, dill seeds, bay leaves
- 5 cloves of garlic, crushed
‘structions
- Preheat oven to 200ºC (fan-forced)
- Cut beetroot into large, bite-sized chunks
- Layer beetroot in baking tray lined with baking paper
- Sprinkle rosemary over beetroot, drizzle with olive oil
- Bake beetroot in oven for 40 minutes or until tender
- Bring pot of water to boil
- Boil Brussels sprouts for one minute maximum (you want them crisp, not mushy)
- Roast seeds and bay leaves in pan until the aromas are noticeable
- Add maple syrup and vinegar to pan, heat until just before boiling
- Turn off heat on vinegar mixture, add garlic, stir
- Sterilise jars that you will use for your pickles
- Layer beetroot and Brussels sprouts into jars
- Cover beetroot and Brussels sprouts in jars with vinegar mixture
- Seal jars and label once cool
- Wait one month, open jars, devour your pickles
