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Pickled Beetroot

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Ingredients
  Beetroot 4 Medium
  Salt To Taste
  Water 1 Cup (16 tbs)
  Brown malt vinegar 1⁄2 Pint
  Water 1⁄4 Pint
  Sugar 4 Ounce
  Cinnamon 1⁄4 Teaspoon
  Bay leaf 1
  Whole cloves 2
  Peppercorns 4
Directions

Wash beetroot well, cook in boiling salted water until tender, or until skins are easily removed.
Combine remaining ingredients in separate saucepan, bring to boil, lower heat, simmer 5 minutes.
Cool.
Peel and slice beetroots, pack into hot sterilised jars.
Strain vinegar, pour over beetroot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vinegar

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1271 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1811.3 mg75.5%

Total Carbohydrates 289 g96.4%

Dietary Fiber 51.9 g207.7%

Sugars 236 g

Protein 29 g58.9%

Vitamin A 13.3% Vitamin C 149.8%

Calcium 32.9% Iron 84.4%

*Based on a 2000 Calorie diet

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Pickled Beetroot Recipe