Pickled beetroot
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 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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