Beetroot Pickles - cooking recipe
Ingredients
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6 medium beet roots
12 fluid oz. vinegar
1 1/2 Tbsp. dry mustard
1/2 tsp. salt
9 to 10 oz. sugar
2 medium onions
Preparation
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Cook beets until tender.
Drain, reserving half pint of the liquid.
Slip skins and slice when cool.
Add the next 4 ingredients to the reserved beet juice and boil up again.
Slice onions thinly and layer them in jars with the beets.
Pour hot vinegar juice over the onions and beets and seal jars tightly. Let set for a week in a cool place.
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