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Beetroot Pickle

Makes four 1lb. (450g) jars

Description/Notes:

A spicy beetroot pickle that is an ideal accompaniment to cold meat

Ingredients:
  • 6 medium beetroot, cooked, skinned and thinly sliced
  • juice of one lemon
  • 3 large onions
  • half a pint (285ml) water
  • 2 tsp. dill seed
  • 10 oz. 9275g) caster sugar
  • 1 lb. (450g) cooking apples
  • half a tsp. salt
  • 1 rounded tbsp. ground mustard
  • 12 fl. oz. (340 ml) red wine vinegar

    Cooking Instructions:
    1. Peel and core the apples then slice them
    2. Peel and thinly slice the onions
    3. Put the apples in a pan, cover with water then add the lemon juice
    4. Simmer gently for about 5 minutes until the apples are just soft then drain from pan
    5. Place the sliced beetroot, onions, dill and apples in warmed wide necked jars
    6. Bring the water and vinegar to the boil then remove from heat
    7. Add a little water to the mustard and mix to form a paste then add the salt and sugar
    8. Add the mustard mixture to the vinegar and water and bring to the boil
    9. Pour onto the jars while still hot
    10. Secure the jars tightly



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000