By kiwidutch on June 03, 2007
Photo by kiwidutch
Photo by kiwidutch
"My Auntie Heather in New Zealand, has been making this recipe for as long as I can remember and people have been demanding the recipe for that long too... Now it was my turn to request this treasure, because it's my most favourite beet / beetroot recipe ever. The SECRET of this recipe is simple and is the "cup for cup" rule, so for every cup of the boiled beetroot juice used, you *must* use one cup each of the sugar and vinegar. I have given the recipe for 1 cup of beet juice and depending entirely on how big a quantity you are doing at a time, you will need to increase accordingly on a per cup basis. Yield/serve size is therefore variable. How easily magic is made! There are other recipes with added extra's but this one relies on the full taste of the beetroot juice and never needs to need anything else. I searched all 20+ pages of beet / beetroot and didn't find one exactly like this. Good for salads etc but beetroot lovers have permission to just take a fork and eat a whole jar. Thanks Aunty Heather! ZWT REGION: New Zealand."
Serving Size: 1 (639 g)
Servings Per Recipe: 1
"I can't stop eating them! Yummy!"
"This couldn't be easier. I shall be passing it around to all my friends in Northumberland UK... it's the only way I'll get to keep any of the jars I make! Many thanks for such a clear and worthwhile recipe."
"We served these wonderful beets alongside of Recipe #191062 as a side dish to our big farmhouse salad. The beets just burst with flavor, as I had made them two days ago and let them just sit in the fun beet juice and soak up all the goodness! Just delightful and so delicious! The only change I made was to sterilize my jars in my canner instead of the oven. However; nothing else changed and I kept to the recipe 1 cup for 1 cup. Perfection! These were nice sweet little nuggets of purple goodness that I knew my family would enjoy and the "farm" nodes a complete yes! Thank you kiwidutch!"