Source: Trial and Error
PREPARATION TIME 24hrs - - COOKING TIME 30-60min
Ingredients
0.6-1kg beetroot (keep plant intact for 24hrs after harvest to allow sugars to migrate to the roots)
Water (to cover)
1 1/2 cups white vinegar
3/4 cup sugar
1 cup reserved liquid from cooked beetroot
Store beetroot for 24 hrs prior to preparation. Wash and trim leaving at least 3cm of stem and root. Boil until tender 30min to 1hr depending on size of beetroot. Remove beetroot and put the cooking liquor aside. Let beetroot cool till able to handle and peel removing stem and roots. Slice thinly (or whatever way you want and place in jars. Take 1 cup of the reserved liquor (ensuring any sediment from the beetroot has settled out). Place in a non-reactive saucepan and add the vinegar and sugar and boil for 5 min. Pour over the beetroot and seal jars. Note:- Place in refrigerator for up to 1 week. (requires steam preservation to store for longer periods - consult preservation guides for non-acidic foods) |