Not listed Cooking time:
a bit nicer than the standard edmonds recipe!!
Method of preparation / cooking
Boil the beetroots until they are tender. *if they are of different sizes, i find that starting with the largest and adding in the smaller ones at 20 minute intervals works well to get them evenly cooked*
Drain and set aside, reserving 300ml of the liquid.
when the beetroots are cool, slice off the tops and bottoms.
Using your fingers, slip off the skins.
Slice and set aside.
In a medium saucepan bring the vinegar and the reserved cooking liquid to the boil over a moderate heat.
Add the mustard, salt and sugar. Stir to mix, and bring to the boil again. remove from heat and set aside.
Arrange the beetroot slices and onions in layers in clean jars. Add the dill seeds. cover with the hot vinegar mix. lightly screw on jar lids.
allow to stand for a few days before using
yield should be about 1.25 litres. Small whole beets can be pickled in the same manner.