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Pickled beetroot
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4 large | beetroot |
¾ cup | water |
1½ cups | white vinegar |
¾ cup | sugar |
½ teaspoon | peppercorns |
1 | bay leaf |
2 | cloves |
½ teaspoon | mustard seeds |
½ | cinnamon stick |
¼ teaspoon | salt |
Wash beetroot thoroughly and cook in water until tender. Cool and remove skin. (either by hand or use a knife). Cut beetroot into slices or julienne strips.
Place all other ingredients in a saucepan and bring to the boil. Simmer for 5 minutes and then strain. Pack beetroot into hot sterilised jars and top up with vinegar mixture. Seal and store in a cool place.
Keeps well in fridge for many months.
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