Pickled Beetroot

Name: Pickled Beetroot
Ingredients: 4 beetroots; Pickling Ingredients; 1 1/2 cups white vinegar; 3/4 cup water; 3/4 cup sugar; 1/2 teaspoon peppercorn; 1/2 teaspoon clove, whole; 1 bay leaf; 1/2 teaspoon mustard seeds; 1/2 cinnamon stick; 1/4 teaspoon salt

11 ingredients

6 steps

Ingredients

4 beetroots
Pickling Ingredients
1 1/2 cups white vinegar
3/4 cup water
3/4 cup sugar
1/2 teaspoon peppercorn
1/2 teaspoon clove, whole
1 bay leaf
1/2 teaspoon mustard seeds
1/2 cinnamon stick
1/4 teaspoon salt

Directions

1

Wash the beetroot well, and cook in boiling salted water until tender.
2

Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board).
3

Slice beetroot into julienne strips and set aside.
4

Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture.
5

Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
6

Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.