Can you cut 1 Tonne of carbon pollution out of your life?
Take the challengePickling is an essential skill for stretching seasonal produce yields into an entire year. This fabulous Nonna shows you her basic recipe.
If you happen to have found yourself with a whole heap of beetroots on your hands and you're not quite sure what to do with them... then you are in the right place!
You definitely do not want these vibrant veggies to go to waste, so if you're worried about being able to eat them all, why don't you try pickling and preserving some?
Pickling is a wonderful way to preserve in season foods while they're fresh, nutrient dense, and flavourful.
Preserving is especially common during the summer months, when we are blessed with an abundance of fruits and vegetables. However, there's no reason not to give it a try during colder months too! Beetroots are a great place to start.
We love this DIY video from The Little Veggie Patch Co which shows you how to pickle Beetroots using a very special Nonna's recipe.
The Little Veggie Patch Co have so many inspiring and informative videos on food and growing.
If Beetroots aren't really you're thing, you could also try pickling lemons or other citrus fruits to start with, which make the perfect accompaniment for Middle Eastern and Moroccan dishes.
Also, check out our post '7 reasons to try home preserving now!' if you would like more information on all the wondrous benefits of preserving seasonal produce yourself.
If you're wondering what other foods are in season, check out our winter guide here.
[Header image: Shutterstock]
What you can do
Buy local, fresh and in-season when you shop for fruit and veg
When you buy fruit and veg do the following: choose locally produced, in-season and fresh rather than frozen, don't use plastic bags and avoid any overpackaged items. Do this for a month then try to keep going.
1,219
Tonnes of CO2
savings pledged
savings pledged
