|Fresh from the garden!|
|Trim the leaves leaving a section of stalk in place, then wash...|
|...and then boil until tender (20 mins approx)|
|Once drained and cool enough to handle, carefully peel the skins off - they should slip off easily|
4 cups vinegar (I used 2 cups white & 2 cups apple cider)
1 1/2 cups sugar (more or less may be used, depending on your preference)
1 tsp ground cinnamon (or 1 cinnamon stick)
about 8 cloves
The ingredients were brought to a simmer and stirred occassionally to allow the sugar to dissolve and the flavours to infuse.
The beetroot segments were placed into (sterilised) jars, covered with the pickling liquid, leaving a 1cm headspace and processed. (I used the Fowlers Vacola unit, however a 15 minute boiling water bath could be used in place).
|1kg of beetroot yielded three modest size jars of pickled beetroot|
Perfect for summer barbeques!