PICKLED BEETROOT

Ingredients:
Beetroots
peppercorns
Allspice
Vinegar

Method:

• Wash the beets thoroughly, taking care not to break the skin.

• Put them in boiling water to which a little vinegar has been added, and simmer gently for about one hour. Allow to cool.

• Take enough vinegar to cover the beets when sliced, and add 1 1/2 tsp allspice and 1 1/2 tsp peppercorns to every pint of vinegar.

• Boil the vinegar for 15 minutes. Cool.

• Peel the beets and cut into slices. Put in jars, pour over the vinegar and cover tightly.