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Pickled Beetroot

Recipe supplied by: Karen Myors

More Recipes From Karen

Information about Karen: Karen and her husband Les have inherited some wonderful recipes passed down from family members. She is an amazing "home" cook and everyone goes back for seconds. Karen has kindly shared some of her amazing recipes with us for this site.


Information about this recipe: Lasts well in fridge. Useful Tips: Cloves are small nailed shaped flower buds that are dried. They have a sweet with a penetrating flavour. Cloves can be bought whole or ground. They are native to Indonesia. Match well with: apples, beets, game, ham, lamb, pumpkin, sausage, tea, tomatoes, walnuts, wine

Recipe listed by: Marianne Hull

Ingredients
  • 2 cups White Vinegar
  • 2 cups Brown Vinegar
  • Fresh beetroot - (enough once sliced or diced in jars for liquid to cover)
  • 10 Cloves (see tips)
  • 20 Peppercorns
  • 5 tspn Salt
  • 10 Tblspns Sugar
Method
  • Cut beetroot down to 2 inches above stem
  • Put in boiler with water to cover beetroot
  • Bring to boil and simmer until tender
  • Drain and rub off skins, wearing rubber gloves
  • Dice or slice and place in jars (enough for pickle ingredients to cover in jars)
  • Mix all pickle ingredients in saucepan and simmer/boil for 5 minutes
  • Drain off and pour into jars just above beetroot.
Cooking Tips & Tricks
To serve
Dish Serve with Salads
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