Ingredients

Beetroot                  -6 medium

Sugar                      -1 cup

Cider Vinegar       -1/2 litre

Chillies                   -2 (slits) optional

Salt                          – accordingly

Method

Trim Beetroot ,3cm of the stem attached.

Wash carefully.

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.

Courtesy

Women`s Weekly

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Veena