ANNETTES PICKLED BEETROOT
Boil beetroot till just tender
Drain off hot water & cover with cool tap water to cool down
Rub off skin, trim, slice & place in sterilised jars.
When beetroot is approx 1/2 hour from being cooked, prepare pickling liquid.
3/4 cup Sugar
1 cup Water
1 cup vinegar (50/50 white & spiced)
1 tablespoon Peppercorns
Stir over heat until sugar is dissolved
Boil for 15 minutes & pour over beetroot in jars
Seal jars & allow to cool before storing
Multiply the ingredient quantities for as much as is necessary for the quantity of beetroot being prepared.