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!