Pickled Beetroot with Mustard

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4lb beetroot
  • 1 pint vinegar
  • 6 teaspoons sugar
  • 2 teaspoons dry mustard powder
  • 2 teaspoons salt


    Boil the beetroot until tender. Peel and slice into ajar. Put the vinegar and dry ingredients into a saucepan and bring slowly to the boil. Boil for five minutes, then pour over the beetroot. Cover when cool.