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Pickled beetroot

Recipe from: 3/1/2004 12:00:00 AM

Ingredients 3
Servings 12
Time 20 minutes


  • 1
  • 250
    white vinegar
  • 125
    sugar (or more or less to taste)


40 minutes
Trim the beetroot and place in a large saucepan.
Cover with water and cook until tender, then drain and allow to cool.
Peel and cut beetroot into slices.
Mix the vinegar, sugar and 250 ml water in a large saucepan and simmer for five minutes.
Add the beetroot and bring to the boil.
Remove from the heat and spoon into sterilised jars.


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