Pickled Beetroot Recipe
Ingredients
| Beetroot | 4 Medium | |
| Salt | To Taste | |
| Water | ||
| 1/2 pint brown malt vinegar | ||
| Water | 1/4 Pint | |
| Sugar | 4 Ounce | |
| Cinnamon | 1/4 Teaspoon | |
| Bay leaf | 1 | |
| Whole | 2 | |
| 4 cloves peppercorns | ||
Directions
Wash beetroot well, cook in boiling salted water until tender, or until skins are easily removed.
Combine remaining ingredients in separate saucepan, bring to boil, lower heat, simmer 5 minutes.
Cool.
Peel and slice beetroots, pack into hot sterilised jars.
Strain vinegar, pour over beetroot.
Combine remaining ingredients in separate saucepan, bring to boil, lower heat, simmer 5 minutes.
Cool.
Peel and slice beetroots, pack into hot sterilised jars.
Strain vinegar, pour over beetroot.
Chef
