Recipes

BRIDGET'S BEETROOT PICKLE 2

 

INGREDIENTS:

6 medium beetroot, cooked & thinly sliced

Juice of 1 lemon

3 large onions

285ml water (half a pint)

2 teaspoons dill seed

280 grams caster sugar (10 oz)

450 grams cooking apples (1 lb)

1 rounded Tablespoon ground mustard 

340mls red wine vinegar (12 fl oz)

 

DIRECTIONS:

Peel & core the apples, then slice them.

Peel & thinly slice the onions. 

Put the apples in a pot, cover with water & then add the lemon juice.

Simmer gently for about 5 minutes until the apples are soft & then drain from pan.

Place the sliced beetroot, onion, dill & apples in warmed wide necked jars.

Bring the water & vinegar to the boil & then remove from heat. 

Add a little water to the mustard & mix to form a paste then add the salt & sugar.

Add the mustard mixture to the vinegar & water & bring to the boil. 

Pour into the jars while still hot.

Secure the jars tightly.

Write Comment

Your Name


Your Email Address


Your Comment Note: HTML is not translated!
Enter the code in the box below:

Send