Pickled Beets

This recipe has so much more flavor than traditionally canned beetroot. Use any kind of beetroot you’ve picked out of your garden or been given by family and friends.

I use any jars I have lying around the house.


Adjust the amounts to preserve

For 2 large beets..

1/4 c of water

1/2 c of malt vinegar

2 t of sugar (Any kind works fine)

Salt & Pepper to taste


Peel and boil beets until soft. Slice to the thickness you like. Pack into a sterilized jar. Place malt vinegar, sugar, salt and pepper in a saucepan. Bring to boil.

Pour over beetroot. Overflow jar to get a good seal.

They are ready to eat as soon as they have cooled.

Store in the fridge after opening and enjoy!

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