This is my first attempt at cooking Beetroot. Ben has done it a couple of times but I was a bit intimidated by it. I found this blog this morning and was feeling very inspired so I decided to give it a go and quite honestly it was really easy, made a bit of mess but cleaned up in about 5 minutes so it really was ok. I made the pickled beets with about 8 big beetroots from my garden. Here is the recipe...
Boil up the beetroots and peel when tender. Combine:
1 cup apple cider vinegar
1 cup water
2 tablespoons sugar
some new fresh bay leaves
salt and pepper
Slice up the beetroot, put into a pickling container and Pour the pickling mix over the top. It keeps in the fridge for up to 6 months. I made two jars full but I don't think it will need to last 6 months...it will all be gone pretty quickly around here!
Now I need to plant more beets...
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