Pickled Beetroot- Not so difficult

on

 WHAT TO USE:

  1. 4 beetroots large
  2. 3/4 cup water
  3. 1 1/2 cups Woolworths Essentials White Vinegar
  4. 3/4 cup sugar
  5. 1/2 tsp peppercorns
  6. 1 bay leaf
  7. 2 whole cloves
  8. 1/2 tsp mustard seeds
  9. 1/2 cinnamon stick
  10. 1/4 tsp salt
PC-Dini 
HOW TO MAKE:
  1. Wash beetroot thoroughly and cook in water until tender.
  2. Cool and remove skin (either by hand or use a knife).
  3. Cut beetroot into slices or julienne strips.
  4. Place all other ingredients in a saucepan and bring to the boil.
  5. Simmer for 5 minutes and then strain.
  6. Pack beetroot into hot sterilised jars and top up with vinegar mixture.
  7. Seal and store in a cool place.
  8. Keeps well in fridge for several months. You may see condensation in the jar thats okay.

Comments

Post a Comment