Name: Home-pickled beetroot
Cook time: 65 min
Total time: 65 min
Ingredients: 6 (1kg) beetroot; 1 cup (220g) sugar; 4 cup (1l) cider vinegar; 1 cinnamon stick; 8 black peppercorns; 4 dried chillies; 1 teaspoon black mustard seeds

Ingredients

6 (1kg) beetroot

1 cup (220g) sugar

4 cup (1l) cider vinegar

1 cinnamon stick

8 black peppercorns

4 dried chillies

1 teaspoon black mustard seeds

Method

1.Trim beetroot, leaving 3cm of the stem attached. Wash carefully. Add beetroot to a large saucepan of cold water and boil 45 minutes or until tender. Allow to cool in the cooking water. Reserve 1/2 cup (125ml) of the liquid.

2.Rub skin off beetroot. Quarter, then place in hot sterilised jars.

3.In a large saucepan, combine reserved cooking liquid, sugar, vinegar and remaining ingredients. Stir over heat, without boiling, until sugar is dissolved. Bring to a boil. Pour liquid over beetroot and seal while hot.

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Ingredients

Method

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