Jul 262010

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


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.


Megan Goodman

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