Sweet & Tangy Homemade Pickled Beetroot
Ingredients:
2 kg grated beetroot
2 cups finely chopped onions
5 ml salt
10 ml medium curry powder (Rajah or similar)
2 cups brown vinegar
3 cups sugar
40 ml cornstarch
Instructions:
Cook the beetroot with a small amount of water and sugar until tender.
Remove the skins completely after boiling.
Grate the peeled beetroot and finely chop the onions.
In a saucepan, heat the vinegar and sugar until dissolved. Add the curry powder and salt, then mix in the cornstarch. Bring the mixture to a boil.
Stir in the grated beetroot and chopped onions, and let the mixture simmer for about 10 minutes.
Prepare clean glass jars for pickling.
If you’re unsure about cleanliness, pour boiling water over the jars and allow them to dry completely.
Spoon the hot beetroot mixture into the jars while still warm.
Let the jars cool before sealing them with lids.
