Conway’s Spiced Beetroot Recipe
Ingredients:
- 1 ½ kg young beetroot
- 500 ml/2 cups water and juice – kept over from the boiling pot
- 500 ml/2 cups vinegar
- 400 g/2 cups sugar
- 2 ml salt
- 2 ml ground cloves
- 2 ml cinnamon
- 2 ml ground ginger
- 1 ml black pepper
Method:
- Boil beetroot till tender. Remove skin, cut into small squares or slices. Keep 2 cups water and juices to add to the vinegar.
- Put all ingredients into enamel pot and bring to the boil. Put in beetroot and simmer/boil slowly for 20 minutes.
- Bottle into hot sterilized jars (add extra vinegar if required to top up jars) and seal.
- Refrigerate once opened.
Filed under All Recipes, Beetroot, Members Recipes, Vegetable Recipes, Vegetarian Recipes by 
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Comments on Conway’s Spiced Beetroot Recipe
Belinda Bentley @ 1:17 pm
Hi, really want to preserve fruit and veg (not as chutney) and this receipe really appeals to be as I love beetroot. My question however is this – can artificial sweetner (granulated) be used in place of regular (calorie laden) sugar. Also, how do I measure spice, salt etc in Ml's i.e. 2 ml cinnamon?
Gavin @ 7:17 pm
Hi Belinda – I'm sure you can use artificial sugar. Just follow the guide lines on the pack. Measuring spices… A teaspoon is 5ml so 2ml cinamon is a half teaspoon.. I never do a recipe exactly so some more or less wont make much difference. Hope you enjoy the beetroot once done. I do.
Ann Hein @ 8:43 pm
Hi Gavin, you left out the bit….First you grow the beetroot! It has been a real lesson to me in town with no water, how to survive buying vegetables. But the bathwater does lettuce and beans and rhubarb!