Pickled Beetroot Recipe

Ingredients:

Beetroot
Water
Spiced Vinegar (See recipe for Quick Spiced Vinegar)

Method:

Wash the beetroot carefully without rubbing the skin.
Cook gently in a large pan, covering the beetroot with water, until tender (the length of time will depend on the size of the beetroot).
Allow to cool and then rub off the skins.
Large beetroot can be cut into slices of about ¼" or diced into cubes.
Pack into clean, sterilized, jars and cover with cold spiced vinegar.
Seal and label with date and contents.

Note: You can use boiling spiced vinegar instead - this makes the storage life longer and it retains the colour.

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Filed under All Recipes, Vegetable Recipes, Vegetarian Recipes, Val's Preserves, Beetroot, Pickles by Val