You will need:
Uncooked beetroot
2 pints vinegar
One Quarter oz of Mace
One Quarter oz of Cinamon stick
One Quarter oz of whole allspice
One Quarter oz of cloves
A few peppercorns
How to make Shredded Pickle Beetroot:
Wash and peel the uncooked beetroot, and shred finely using a grater. Pack shredded beetroot into clean, pre sterilised jars. The best jars to use are glass-topped preserving jars. Cover beetroot with cold spiced vinegar.
How to make spiced vinegar
Make a bouquet garni by tying together all the spices in a muslin bag. Pour vinegar into a saucepan, add the spice bag, pop on a tight fitting lid and bring to the boil. Take off heat and leave to stand for 2 hours, keeping the lid in place. Remove the spice bag and use when completely cold. Store in sterilised glass jars for later use.
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