Veg CD ACC
approx. 3 x 300ml/10fl.oz. jars
Gluten Wheat Dairy free Eggless
White Wine Vinegar
to 225g/8oz Sugar
Small uncooked Beetroot, washed but not peeled
Place the vinegar, salt, cinnamon, peppercorns, cloves and sugar (if using) in a
large saucepan, bring to the boil and cook, stirring, until the sugar has
Add the whole beetroots, cover and simmer for 1½ to 2 hours, depending on the
size of beetroots used, until the beets are tender. Do not break the skins or
they will lose their colour. Remove the pan from the heat and leave to cool.
Remove the beets from the cooking liquid with a slotted spoon then peel and
either dice, or slice. If very small they can be left whole. Pack into
sterilized jars to within 2.5cm/1-inch of the tops (see notes below).
Reheat the vinegar mixture in a pan until boiling, then carefully strain over
the beetroot until well covered (by 1.5 cm/1/2-inch).
Tap jars to remove air pockets, seal, label and store in a cool dark place for
at least 3 weeks before eating.
see also General
jars which are free from cracks, chips or flaws – the best sizes to use are
450g/1lb although 1kg/2lb jars can be successfully used for pickling
fruit/vegetables. Prepare the jars
by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a
cool oven (140C, 275F, Gas Mark 1). Fill
whilst still warm to prevent the jars from cracking when the hot filling is
and covering the jars – Whilst still hot, cover with a
waxed disc (wax side down) , immediately place a cellophane disc over the
top then cover with a screw top lid.
in a cool dark place.