Pickled Beetroot

As the Autumn vegetables start to grace our farmers markets and supermarkets. It's a wonderful time to get preserving in readiness for not only Christmas but them long dark Autumn/Winter nights. To enjoy with fine cheeses, pork pies and a glass or two of good port.

Ingredients

Beetroot

Distilled/Spiced Vinegar

Method

Wash the beetroots and trim the tops off.

Boil until softened, drain and allow to cool. Remove the skins, slice and pack into sterilised jars. Fill the jars with the vinegar and seal.