Pickled Beetroot

You will need:

  • 4 large beetroot
  • 3/4 cup of water
  • 1 1/2 cups of white vinegar
  • 3/4 cup of sugar
  • 1/2 tsp peppercorns
  • 1 bayleag
  • 2 cloves
  • 1/2 tsp mustard seeds
  • 1/2 cinnamon stick
  • 1/4 tsp salt

Method

  1. Wash Beetroot thourouhgly and cook in water until tender
  2. Cool and remove skin (peel or knife)
  3. Cut beetroot into slices or julienne strips
  4. Place all other ingredients into a saucepan and bring to the boil
  5. Simmer for 5 minutes and then strain
  6. Pack beetroot into steralisezed jars and top up with vinegar mixture
  7. Seal and store in cool place.

Keeps well in fridge for months.