Pickled Beetroot Recipe

INGREDIENTS:

• Beetroot

• Malt Vinegar

• Water

METHOD:

1. Cut the stalks from the beetroot, but not too low. You don't want to cut the actual beetroot as you will lose the beetroots colour when cooking.

2. Wash the beetroots carefully without scratching the skin.

3. Put the beetroots in a large pan of water making sure the beetroots are covered by the water, and cook gently until tender.

4. Leave the beetroot to cool. Once cool rub off the skins and cut off the remaining stalks.

5. Cut the beetroot to your preference. I chose to slice mine as they were quite large.

6. Boil the malt vinegar then leave to cool.

7. Put the beetroot slices into a sterilised glass jar.

8. Once the malt vinegar has cooled pour it into the jar covering all of the beetroot and seal with the lid.

9. Label and date the jar.

Notes:

You can use another vinegar of your preference and add sugar and pepper if you wish to do so. Boiling the vinegar prolongs the life of your beetroot.

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