Pickled Beetroot

• 4 beetroots
• Pickling Ingredients
• 1 1/2 cups white vinegar
• 3/4 cup water
• 3/4 cup sugar
• 1/2 teaspoon peppercorn
• 1/2 teaspoon clove, whole
• 1 bay leaf
• 1/2 teaspoon mustard seeds
• 1/2 cinnamon stick
• 1/4 teaspoon salt

1. Wash the beetroot well, and cook in boiling salted water until tender.
2. 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).
3. Slice beetroot into julienne strips and set aside.
4. 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.
5. Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
6. Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.

beetroots, ingredients, white vinegar, water, sugar, peppercorn, clove, bay leaf, mustard seeds, cinnamon, salt

Taken from www.food.com/recipe/pickled-beetroot-352027 (may not work)