( MAKES 1 x 1 litre )
Photo by Tamara West
Pickle small beets or larger beets. Cut the larger ones into slices before pickling.
- Place the unpeeled beetroot in a large saucepan of lightly salted water and boil until tender.
- Meanwhile, place remaining ingredients in a saucepan and place over a low heat until the sugar has dissolved. Turn up the heat and bring spiced vinegar to the boil.
- When beetroot is cooked and just cool enough to handle, rub off the skins. Cut larger beetroot into slices. Place in a sterilised hot jar and pour over boiling spiced vinegar using the overflow method. See above.
- Other flavourings that are good with beetroot are celery seeds and mustard seeds. Add 1 teaspoon of celery seeds and/or 1 teaspoon mustard seeds to the spiced vinegar.
See Kathy's other preserves