BEETROOT PICKLE

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

Method:

• 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.