Beetroot

We absolutely love beetroot in our house, boiled, roasted, chutney'd or just pickled.  This is  a lovely tasty pickled beetroot recipe passed on to me by my Mother in Law before she died.

 You will need 8 medium beetroots cooked until soft, I skin them wearing these rubber gloves as they really stain your hands, slice them into your pre washed jars.

 In a pan you need 1 pint Malt Vinegar
6 oz any Brown Sugar
1 desertspoon of Salt
1 teaspoon Pepper
1 tablespoon of made Mustard

Heat until boiling point and the sugar has all dissolved.  Pour over the beetroot while hot making sure you dont have any air bubbles down the sides of your jar, poke with the blade of a knife to release the air other wise your beetroot will go bad as its not in contact with the vinegar.

 Screw down the lids and leave to cool.  Store in a cool place for about a week before eating.

 I usually do double vinegar and store in the fridge for the next batch. At the moment we are having beetroot every week in our fab veg box.

 This is my mum in laws book with lots of recipes for all sorts of things including Lawn Fertilizer

 At the back of the book she has written down some of her favourite poems and passages from books she had read.

Its so lovely to read her handwriting, so much more personal than typed pages or something printed off the puter.

Thank you for looking

Karen xxxx