Plowman's Beetroot
Try this with a mature cheddar and some crusty bread for a perfect
ploughman's lunch.
1.4 kg raw beetroot
600 ml spiced pickling vinegar (see recipe
or ready-made)
1. Gently wash the beetroot without damaging the skins.
Cook in lightly salted water for approximately 2 hours, until tender.
2. Drain thoroughly, then place in a bowl of cold water. Rub the skins
off under the water.
3. Cut the beets into slices, and carefully pack into jars. Cover with
the cold spiced vinegar.
4. Seal jars tightly. Store in a cool dark place for about 2 months.
The belief in a supernatural source of evil is not necessary, men
alone are quite capable of every wickedness.
- Joseph Conrad