Page 27 - Veggiefood Presentation
P. 27
Pickled Beetroot
Ingredients Method
4 large beetroot Wash beetroot thoroughly and cook in
water until tender.
¾ cup water
Cool and remove skin. (either by hand or
use a knife)
1½ cups white vinegar
Cut beetroot into slices or julienne
strips.
¾ cup sugar
Place all other ingredients in a saucepan
½ teaspoon peppercorns and bring to the boil.
Simmer for 5 minutes and then strain.
1 bay leaf
Pack beetroot into hot sterilised jars and
top up with vinegar mixture.
2 cloves
Seal and store in a cool place.
½ teaspoon mustard seeds
½ cinnamon stick
¼ teaspoon salt
