Homegrown Treasures Time To Harvest (Part 3) - Pickled sliced beetroot

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Pickled sliced beetroot

·         Makes 2-3 x 500ml jars

·         Prep 15 mins

·         Cook 1 hr

Recipe

1.    Boil 1 liter malt vinegar with 2 blades mace, 1 cinnamon stick, 2 bay leaves, 1 tbsp black peppercorns and 10 allspice berries. Turn off the heat and leave to infuse while you cook 1kg large raw beetroot in simmering water for up to 1 hr until tender.

2.    Drain and, when cool enough, slip off the skins (using rubber gloves). Slice the beets and pack into hot sterilised jars. Strain the vinegar and pour into the jars, ensuring that the slices are completely covered. Top up with extra vinegar if here isn’t quite enough. Store in fridge once opened and use within 6 months.

Per 50G 23 Kcals, Protein 1g, Carbs 5g, Fat None, Sat Fat None, Fiber 1g, Sugar 4g, Salt 0.1g

Description: Pickled sliced beetroot

Pickled sliced beetroot

 
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