Beetroot is a very versatile and tasty vegetable, you can roast it as a side dish, add it to salads, make soup, dip, relish out of it. Today I make beetroot pickle.
Pikled beetroot
My last summer crop of the year
Mixed vegetable pickle
Ingredients : 2 cups apple cider vinegar, 1/2 cup water, 2 1/2 tablespoons sugar, pinch of salt and 2 large beetroots
Method :
1. Bring sugar, vinegar, water and salt to the boil until sugar has dissolved, cool the mixture and set it aside.
2. Wash beetroot thoroughly and cook in the water until tender.
3. Cool and remove skin, cut beetroot into slices.
4. Place sliced beetroot into a sterilised jar and top with vinegar mixture.
Pickled beetroot can be served along with sandwiches and salads, these are my favourite ways of serving.
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