Pickled Beetroot

Pickled Beetroot are particularly good served with German sausages, such as knackwurst or frankfurters. They may also be served as part of a mixed salad. Prepared in this way, pickled beetroot will keep for several weeks if stored in a cool, dark place.

2 lb. beetroot , cooked, peeled and sliced

1 medium-sized onion, thinly sliced and pushed out into rings 15 fl. oz. white wine vinegar 6 oz. sugar 2-inch slice fresh horseradish, peeled 4 black peppercorns

Place the beetroot slices and onion / rings in earthenware or warmed vacuum-sealed glass preserving jars. Set aside.

In a large saucepan, combine thq vinegar, sugar, horseradish and pepper-corns. Place the pan over moderate heat and bring the liquid to the boil. Boil for 5 minutes. Remove the pan from the heat and pour the hot liquid over the beetroot . Seal the jars and store until they are required.

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