 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 25 |
|
A good way to store your beetroot crop :) Ingredients:
1 kg beetroot |
2 cups sugar |
1 liter white vinegar |
1 cup water |
3 small dried red chilies (adjust amount for desired heat) |
1 star anise |
6 black peppercorns |
Directions:
1. Boil beetroot (with skin on) in plain water until tender. Check with a skewer.
2. Drain and allow beetroot to cool so you can handle them.
3. Mix all other ingredients together in a pot and heat, stirring occaisionally to dissolve sugar. Do not boil. Allow to cool.
4. Peel beetroot. Using rubber gloves works well. The skin should just rub off.
5. Slice beetroot and put in jar.
6. Pour pickling mixture over beetroot until covered.
|
|