Recipe Brad Kine Image Brydie Thompson
Autumn is always a time of abundance, be it the wonderful in season fruit or your bursting vegetable garden. Falls Retreat know this only too well with their massive garden that not only provides super fresh picking for the plates that come out of the kitchen but as a training ground for those wanting to learn to grow their own.
To make the most of the autumn crops, Brad and the team are always busy at this time of the year pickling and preserving.
1kg beetroot
2 onions
2 cups white wine vinegar
2½ cups caster sugar
30g garlic, minced (approx. half a bulb)
50g fresh ginger, minced (approx. 8cm piece)
1 tsp ground cumin
2 tsp ground cinnamon
2 tsp ground cardamom
1 tsp ground cloves
1 lemon
4 x Granny Smith apples
Cover whole beetroot in water and bring to the boil. Cook until tender, then strain.
Peel and dice beetroot and place to one side.
Dice onions and place in a large pot with vinegar, sugar, garlic, ginger, spices and the zest and juice of the lemon.
Bring to the boil, add beetroot then turn down to a simmer.
Peel and dice apples and add to same pot, reduce rapidly at a rolling simmer until thick and syrupy.
Learn more about pickling and preserving or growing your own vegetables at one of Falls Retreat’s regular workshops. Find our more here fallsretreat.co.nz
