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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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DD and I had this a few years back at a restaurant in Canberra served with dips, assorted cheeses pita bread and such. My DD and I loved it, I have been searching for a recipe ever since, and after two years of searching for the right recipe, found this in one of my familie's old cookbooks in my cupboard....go figure!!!! When we had it in Canberra the beetroot seemed to be coarsley grated, but I like it finely julienned, as it seems to have more flavour. The serving and yield you get, will depend on the size jars and also the size of the beetroot used, so it will not be exact, as I used small jars. This is great served on a platter served with cheese dips and savoury biscuits, or served with salads, and always on hand in the cupboard. Ingredients:
4 beetroots |
1 1/2 cups white vinegar |
3/4 cup water |
3/4 cup sugar |
1/2 teaspoon peppercorn |
1/2 teaspoon clove, whole |
1 bay leaf |
1/2 teaspoon mustard seeds |
1/2 cinnamon stick |
1/4 teaspoon salt |
Directions:
1. Wash the beetroot well, and cook in boiling salted water until tender.
2. Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board).
3. Slice beetroot into julienne strips and set aside.
4. Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture.
5. Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
6. Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.
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