Pickled Beetroot
Recipe by Mirriam Toni


1kg Beetroot
250ml White vinegar
125ml Sugar
150ml Water
5 Peppercorns
½ Teaspoon of chilli flakes
 
Trim the beetroot and place in a large saucepan.
Cover with water and cook until tender, then drain and allow to cool.
Peel and cut beetroot into slices.
Mix the vinegar, sugar, water, peppercorns and chilli flakes in a large saucepan and simmer for five minutes.
Add the beetroot and bring to the boil.
Remove from the heat and spoon into sterilised jars.

You might also like

» Clover mama Bake Hertzoggies (09 Sep) Hertzogkoekies in Afrikaans or Hertzog Cookie in English. Have one with your tea [Click here for full recipe]		» Chilli tomato jam (09 Sep) The perfect accompaniment with a variety of sweet and spicy meals from roast meats to sandwiches [Click here for full recipe]
» Clover Olive Pride Springtime Salad (06 Sep) Spruce up your salad game! [Click here for full recipe]		» Aubergine Chutney (06 Sep) Dip into this aubergine goodness! [Click here for full recipe]