About this recipe:A well flavoured beetroot dish, which is quick and easy to make. A sweetened vinegar infused with cloves and cinnamon is used to pickle beetroot. Enjoy as a side dish, in salads or straight out of the jar.
300g vacuum-packed beetroots, sliced
125ml apple cider vinegar
100g caster sugar
6 whole cloves
1 pinch ground cinnamon
1 pinch salt
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Method Prep:5min › Cook:10min › Ready in:15min
In a saucepan, combine the water, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to the boil. Simmer over medium heat for 5 minutes. Add the beetroots and simmer for 5 more minutes. Use tongs to transfer the beetroots to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Gorgeous :o) Love sweet & sour. Made 6 jars last August (2014) & have just finished them. Am making more today with lots of beets I have overwintered in sand mmmmmmmmmmmmmmm. Thanks so much for a tasty treat. Also used same for cucumbers.... - 20 Apr 2015