Pickled Beetroot

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 8 medium beetroot
  • 2 pint/1 litre vinegar
  • ½


Cook the beetroot, cool, skin and slice the beetroot. Pack in preserving jars. Put the vinegar, spices, horseradish and salt into a pan, bring to the boil, and then cool. When cold, pour over the beetroot and seal at once.