Pickled Beetroot
You can either dice or slice the beetroot in this recipe.
Diced is for posh supper parties, sliced is for chunky cheese sandwiches -
preferably eaten alone! Makes approx. 3 x 300 ml jars.
1 kg uncooked beetroot
1 tsp salt
1 tsp grated horseradish (optional)
1.15 litres white wine vinegar
1. Carefully wash the beetroots.
2. Place beetroots in a large saucepan and cover with water.
Add the salt. Simmer covered for 1 1/2 - 2 hours, until the beets are
tender.
Do not pierce them to test this - they will lose their lovely color! Leave to
cool.
3. Peel the beets and either dice, or slice! Pack into sterilized jars
- add the horseradish if using - to within 2.5 cm of the tops.
4. Heat the vinegar in a pan until boiling, and pour over the beetroot
until well covered (by 1.5 cm). Tap jars to remove air pockets.
5. Seal firmly, and store in a cool
Ninety-nine percent of the failures come from people who have the
habit of making excuses.
- George Washington Carver