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Beetroot (pickled)

Submitted by sam from worthing 11 June 2009

This pickle should be used within 2 months. Great with corned beef and mashed potatoe

 
 
 
 

Ingredients

2kg uncooked beetroot,spiced vinegar

Method

wash the beetroot carefully, DO NOT DAMAGE THE SKIN, the boil lightly in salted water for about 1 and half hours, until tender,

leave to cool then rub the skins off (you may want to wear gloves for this) and then cut into slices about 5mm thick.

pack into jars and cover with cold vinegar.

If you like a sweeter version a little sugar maybe added at this point.



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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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