Pickled Beet-root
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Source & History
This is a recipe from Rhoda's sister Dorothy (known as Dot or Dom). Rhoda says that she asked Dom for this recipe because it is a particularly nice one and if she had beetroot to cook, she would use it. However, since she got the recipe she hasn't had any beetroot so she hasn't made it (yet).
In case you're in North America and wondering, there is a difference in terminology when it comes to the vegetable called beets. In Australia this vegetable is always referred to as beet-root.
Notes
- Author
- Aileen Sorohan
Ingredients
- 1 1/2 cups white vinegar
- 1/2 cup water
- 3/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp cloves ground
- 6 black peppercorns
Instructions
- Combine white vinegar, water, brown sugar, cinnamon, cloves and peppercorns in a pot.
- Stir over medium heat until sugar is dissolved. Bring to the boil.
- Cook the beetroot, peel it and slice it.
- Add the sliced beetroot to the boiling vinegar mixture. Boil for 2 minutes.
- Pack beetroot slices into hot sterilised jars. Pour hot vinegar mixture over the slices and seal the jars.
- Keep refrigerated.