Pickled Beetroot

  , ,

February 23, 2015

Pickled Beetroot 0 0 5 0
  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: makes 4-6 standard jars

Ingredients

4-6 beetroot

PICKLE LIQUID

1 cup water

2 cups white vinegar

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon cracked pepper

2 teaspoons mixed spice (or 1 teaspoon mustard seeds and 1 teaspoon celery seed or salt) omit this if desired)

Directions

1Wash beetroot and and place in slow cooker.

2cover with water and cook on high for 4 hours till cooked. Test with a knife or skewer.

3

4Bring all the pickle liquid ingredients to the boil in a saucepan on stove and simmer for 2 minutes.

5Once beetroot is cooked remove from water, cool slightly and peel outer skin off (wear gloves)

6Slice beetroot thinly and place in sterilised jars.

7Fill each jar with liquid, enough to cover beetroot and seal with lid.

8

9The longer it is left unopened the better it tastes.

10

11Amount of liquid you make depends on amount of beetroot you have. One batch will make about 4 to 5 standard jars.

Submitted by MaryAnn Ogden

00:00

0 Reviews

All fields are required to submit a review.

Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.

%d bloggers like this: