Allotments 4 All

Conway's Spiced Beetroot

1 ½ kg young beetroot
500 ml  / 2 cups water and juice – kept over from the boiling pot
500 ml  / 2 cups vinegar
400 g / 2 cups sugar
2 ml salt
2 ml ground cloves
2 ml cinnamon
2 ml ground ginger
1 ml black pepper

Boil beetroot till tender. Remove skin by cutting top and tail and squeeze (pop) bulb out of skin. Cut into small squares or slices. Keep 2 cups water and juices.

Put rest of ingredients into pot and bring to the boil. Put in beetroot and simmer / boil slowly for 20 minutes.

Bottle into hot sterilized jars and seal.

Refrigerate once opened..

That looks like a good use of spice.  I think I will dig up a few beetroot and have a go.  Thank you.

Mmmm, think I may have to try this with the bits I bought at our lotti open day. Can it be used straight away or is it best left a while to mature?

GJC, are the cups actual American cup measurements, and how does the liquid ml measurement work out for the spices?

Ok ... the cups are tea cups... and the 2ml is basically half a teaspoon (5ml is one teaspoon)... really it does not make a huge difference if you dont follow it exactly..

Quote from: gavinjconway on August 17, 2011, 21:24:14
Ok ... the cups are tea cups... and the 2ml is basically half a teaspoon (5ml is one teaspoon)... really it does not make a huge difference if you dont follow it exactly..

The next time I follow any recipe exactly will be the first ;)