In a bit of a pickle – Green Tomato and Apple Chutney, Red Onion Marmalade, Pickled Beetroot


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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4 Responses

  1. Great recipe! I’m new to own, any idea where in Dublin is best to get canning jars? Thanks 🙂

    Live to love, love to eat…

  2. Caroline says:

    Welcome Vania! I normally just re-use (and re-use) jam and chutney jars at this end but I can imagine that you don’t have too many of them lying around if you’ve recently moved over. I asked a few people and Lily ( recommends Alpack in Sandyford while Yvonne (Hey Pesto) mentioned The Packaging Centre on the Long Mile Road.

  3. Darcie says:

    Can you help — I’m American, living in the UK. My husband likes to take cheese and beetroot pickle sandwiches to work, but our local supermarkets are not currently stocking Branston beetroot pickle. I thought, no problem — I’ll make my own! Except finding a recipe is proving more difficult than I thought.. I need some help understanding!
    1. Is there any difference between ‘pickled beetroot’ and ‘beetroot pickle’?
    2. Is beetroot pickle more like a chutney? So would a beetroot chutney recipe fall more in line with what he’s after?
    I never tasted it before we ran out of it, so I don’t know what flavour profile I’m searching recipes for. If you could shed any light..?

    • Caroline says:

      I can see what the confusion is, Darcie. Ok, a few definitions.

      Pickled beetroot: slices of the vegetable preserved in a pickling liquid.
      Beetroot pickle: chutney, featuring a lot of the aforementioned root vegetable.

      I’ve never made it myself, or tasted the Branston version, but I’d check out Darina Allen’s Beetroot Chutney recipe (on this page, scroll way, way down).

      It sounds delicious – hope your husband likes it!

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