January 25, 2018


Beetroots - 1 kg (same size)
Spiced vinegar - 2 cups
Salt to taste


  • Wash the beetroots thoroughly without damaging the skins and boil in salt water for an hour or more, depending on their size.
  • Rinse in cold water and remove the outer skin.
  • Cut into thick slices and pack in wide mouthed pickle jars.
  • Pour the spiced vinegar on top.
  • Close and store in a cool, dark place.

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