Submitted by Natalie Dudarko
Tinned Beetroot
Ingredients
- 4 large beetroot
- Water
- Salt
- Pepper
- Sugar
- Vinegar
- Sterilised Jars
Instructions
- Place whole unpeeled beetroot in slow cooker and fill with warm water. Season with salt, pepper and a sprinkle if sugar. Cook on high for 3-4hours until a knife inserts easy.
- Once cooked take beet roots out and leave to cool (cool enough to handle).
- Cut ends off and rub skin off, then slice thinly.
- Divide eventually between jars put 2teaspoons of vinegar per jar (jam jar size) and fill with cooled boiled water (not from slow cooker) store in fridge.
- Lasts about 1month.
- 4 large beetroot made about 5 x 400g tins worth.
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