Jul 262010
 
Ingredients

1 kg fresh beetroot
1 cup sugar
4 cups white vinegar
1 teaspoon ground cinnamon
1 teaspoon mixed spice
about 8 cloves
about 10 peppercorns
1 teaspoon salt

Method

Cook the beetroot in boiling water until just soft. Run under cold water and peel then slice and pack into sterilised jars.

Add all other ingredients to a medium saucepan and bring to the boil. Remove from heat and allow to cool for about 30 minutes. Pour over beetroot (ensuring its covered) and seal.

Keep refrigerated.

Author

Megan Goodman
Donvale

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