For The Spiced Vinegar
|White vinegar||2 1⁄2 Cup (40 tbs)|
|Ginger piece||1⁄2 Inch, minced|
|Cinnamon pieces||2 (1/2 Inch Size)|
|Red chilly||1 , broken|
1. Tie the spices loosely in a thin muslin cloth.
2. Pour the vinegar into a saucepan, add the salt and spice bag, and boil briskly for 12-15 minutes.
3. Remove from fire and squeeze the spice bag to remove all the liquid. Discard bag.
4. Pour enough hot spiced vinegar to cover the beet cubes fully, cover the mouth of the jar and leave in a cold place. Use after two to three days.