My friend Colleen gave us some beetroot seeds that she collected from South Africa. They have produced the biggest and juiciest beetroots that we've ever grown. We usually pull most of our beets up in September but this year we forgot a few. They are a little woody and bitter at this stage so the best way to use them up is in a pickle. This pickled beetroot is great on a chicken and mayonnaise sandwich but it is also great with cold meats. This recipe makes 3 x 400 ml jars.
3-4 large pre cooked beetroots, sliced
200 grams white sugar
350 ml water
200 ml white wine vinegar
To sterilise jars put them in the oven and set it to 180 degrees Celsius. Soak the lids in a sterile solution and rinse with boiling water.
Meanwhile, put the sugar and water in a saucepan and bring to the boil. Hold it for 3-5 minutes then add the beetroot and boil a further 2 minutes. Add the vinegar. As soon as it reaches a boil again turn the heat off. Pour directly into hot sterilized jars and put the lids on. These will keep for months.