Pickled Beetroot

PennyBy Penny    

September 9, 2015


1kg fresh beetroot

100g sugar

Tblspns pickling spice

1/2 litre vinegar ( malt or white )

A few whole cloves


1Put the beetroot in a large saucepan and cover with water , bring to the boil and cook until a knife goes in easily ( 25 minutes or so )

2Drain and reserve some of the water

3Wearing latex gloves slice or chop the beets and put into warmed sterilised jars

4Put the sugar , vinegar , pickling spice and some of the reserved water into a pan . Bring to a boil

5Allow to cool slightly then pour over the beets . Add a couple of cloves to each jar and seal