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Pickled Beetroot
- Makes
3 × 200 ml
jars - Difficulty
Easy
By Miss South
Published 2014
If you can get a mix of colours of beetroot for this, it looks even more appetising – it is a great way to try the candy-striped or golden varieties. If you are using paler-fleshed beetroot, use white wine vinegar instead of red.
This pickle can be eaten immediately or kept for a week or two in the fridge. It goes especially well with the Scotch eggs.
Ingredients
Method
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