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Spiced Beetroot Pickles
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(Recipe ID: 633)
Preparation time: 20 minutes
Source: Vito De Carolis
"Beetroots" are usually just called "beets" in contemporary America.
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- 4 pounds Beetroot
- 1 teaspoon Cloves *
- 1 teaspoon Green Peppercorn *
- 1 teaspoon Black Mustard seeds *
- 3 cups Apple Vinegar *
- 1 Tablespoon Coarse Sea Salt *
- 1 cup Sugar
- Cook beetroot in boiling salted water until the skin slips off easily.
- Meanwhile simmer the spices in vinegar, salt and sugar for about half hour.
- Slice beetroots
- Pack into jars. Cover with boiling spiced vinegar and seal.
- Store for at least 15 days in a dark place before serving.
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