Ingredients:
Beetroots
peppercorns
Allspice
Vinegar
Method:
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.
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