Beetroot -6 medium
Sugar -1 cup
Cider Vinegar -1/2 litre
Chillies -2 (slits) optional
Salt – accordingly
Trim Beetroot ,3cm of the stem attached.
Add beetroot to a large saucepan of cold water
Boil 45 minutes or until tender.
Allow to cool in the cooking water.
Reserve 1/2 cup of the liquid.
Rub skin off beetroot
Cut into medium thick slices
Then place in hot sterilised jars
Combine reserved cooking liquid ,sugar ,vinegar,chilly and salt in large saucepan
Stir over heat,without boiling,until sugar sugar is dissolved.
Bring to a boil
Pour liquid over beetroot and sale while hot
Store in cool ,dark place for about 3 months,refrigerate after opening.