Submitted by MaryAnn Ogden
Pickled Beetroot
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)
Instructions
- Wash beetroot and and place in slow cooker.
- cover with water and cook on high for 4 hours till cooked. Test with a knife or skewer.
- Bring all the pickle liquid ingredients to the boil in a saucepan on stove and simmer for 2 minutes.
- Once beetroot is cooked remove from water, cool slightly and peel outer skin off (wear gloves)
- Slice beetroot thinly and place in sterilised jars.
- Fill each jar with liquid, enough to cover beetroot and seal with lid.
- The longer it is left unopened the better it tastes.
- Amount of liquid you make depends on amount of beetroot you have. One batch will make about 4 to 5 standard jars.
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Absolutely perfect! Very quick and easy. This will be the only recipe I use from now on!
A nice easy recipe, Will use again. I love that it uses standard pantry items.
Not being one for home cooked beetroot as my mothers is always to vinegary I thought I’d give this one a go myself and WOW , absolutely love it will definitely be doing more of it instead of buying tinned beetroot from now on
Fabulous! Sounds like you had a hit on your hands Sandra 🙂