Pickled Beetroot

Recipe by Tisme
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READY IN: 55mins
SERVES: 4
YIELD: 4 jars
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the beetroot well, and cook in boiling salted water until tender.
  • Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board).
  • Slice beetroot into julienne strips and set aside.
  • Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture.
  • Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
  • Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.
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