Ingredients:
1 kilo of raw beetroot
2 onions
600ml white wine vinegar
1 tbsp of pickling spices
400g sugar
First I boiled the beetroot whole for an hour until it was soft, then I left it to cool. When they were cool enough to touch I peeled off the skins and chopped them into bite size pieces.
I then put the beetroot together with the sugar, onions, vinegar, and the bag with the spices into a big pot. I cooked it all together for another 40 minute until it had thickened up.
When it was ready I ladled it into warm, sterilised jars.
This also needs to mature for a month before eating to let the flavours blend. It should keep for up to 6 months in a cool place.
Please feel free to let me know of any other great beetroot recipes.
Just find out about your blog. It looks great! I am excited to "snuffel" throug your archive!
ReplyDeleteI read you live in 2 yurts, so interesting! Would like to see them!
So funny, we where just talking about beetroot today! My recepie: Cut beetroot into little bloks and cook in a very little bit of water for 10 minutes. Add same amount of apples, little bit of sugar and cinnamon; cook another 10 minutes. I always mix it a little bit, children love this!
Thanks, thats sounds really nice I will try it on my girls. You are very welcome to come over sometime. ;-)
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