When the shelves ran out of pickled beetroot, Mel's pantry was full
The day the beetroot ran out
In early 2024, Australians went looking for tinned beetroot and found empty shelves. Coles, Woolworths and Aldi all ran short, and single tins turned up on eBay for more than $60.
The cause was across the Tasman. Golden Circle had moved its beetroot canning from Brisbane to New Zealand's Hawke's Bay in 2011. When Cyclone Gabrielle tore through the region in February 2023, it wiped out the beetroot farms, and a year later the last of the tins were gone.
In Neerim East, Mel Neils had a shelf full of her own.
Meet Mel
Mel's veggie patch grows around 70% of what she and her partner Kaz eat each year. Whatever they can't eat fresh is bottled with her Fowlers Vacola kit: beetroot, carrots, passata and tomato paste, enough to stock the pantry until the next season comes around.
She built her garden on a budget, and she'll be opening it to visitors at Creative Harvest on Saturday 23 and Sunday 24 January 2027.
Why Mel bottles her own
"For me, it's a no-brainer," Mel says.
I grew the beetroot, so I know how fresh and clean it is
I can use every beetroot I pull from the garden, so nothing goes to waste
I can eat it all year round, and it hasn't sat in a cool store for seasons
Yes, it takes time. It also saves money, and there are no food miles
Giving and taking with nature is good for the soul
Mel's bottled beetroot recipe
"Seriously simple and no fuss," says Mel. "I do use the Fowlers method, and that's not difficult. It just must be followed correctly."
You'll need
Beetroot, chopped, grated, sliced or whole, whatever you prefer
Clean Fowlers jars. Mel mostly uses size 20, which suits her and jer partner Kaz
Water and vinegar, in equal parts. Mel uses plain white vinegar, and apple cider or rice wine vinegar work too. She skips malt
Sugar, about 1/2 cup to every 4 cups of liquid
Spices, if you like. Sometimes Mel uses none, sometimes star anise, pepper berry or lemon myrtle
Adjust the sugar and spices to taste. Keep the water and vinegar at 50/50, because the vinegar is what keeps the beetroot safe in the jar.
Method
Pack your beetroot into clean jars.
Make the brine separately. Combine the water, vinegar, sugar and any spices, bring it to a simmer, then let it cool completely.
This is the important bit: beetroot at room temperature, brine at room temperature.
Pour the brine in to just cover the beetroot, leaving 5 to 6 mm of space at the top. Lid and clip.
Process in your Fowlers kit according to its instructions. Every unit is different, so follow the rules for yours.
Pop the jars on your shelf. They'll keep for more than 2 years, "but I usually have all mine gone before then."
Whenever you want it, open a jar and you've got beetroot ready to go in seconds.
Mel's top tips for Fowlers
Put your rings on before you put anything in your jars.
"Follow the bloody rules. Don't cheat!"
A word on safety
Beetroot, carrots and most vegetables are low in acid, which means they can't be bottled on their own the way tomatoes can. A vinegar mix keeps them safe. Mel talks through this on her garden tour, so bring your questions.
Looking for a Christmas twist?
Fowlers Vacola's pickled beetroot with cranberry gives the same method a festive edge. The beetroot simmers in equal parts apple cider vinegar and cranberry juice, with a few star anise, before it's bottled and processed. Give it time to mature in the jar, then toss it through quinoa, rocket and goat's cheese for a Christmas salad.
Keep the cranberry juice and vinegar at equal parts. The juice is acidic too, so swapping it for water would leave too little acid in the jar.
See it for yourself
Mel's free in-gardentour, Patch to Jar, walks you through her garden and finishes at a display of her preserves.
Saturday 23 and Sunday 24 January 2027
10.30am and 1.30pm, 30 minutes
Mel's Retreat, 395 Neerim East Road, Neerim East
