- 400 gm fresh beetroot
- 3 cloves garlic
- 1/2 cup vinegar
This pickle is ready to serve the following day and will keep for about a month if refrigerated.
Scrub the beetroots well and boil in their skins until tender in two cups of water with a teaspoonful of salt. The skins will then slip off easily. If the beets are small leave them whole; if larger, cut into thick slices. Arrange in a glass or enamel container.
Pound the garlic and add to the strained water in which the beetroots were boiled. Add salt to taste and the vinegar.
Pour the juice over the beetroots and cover.
For those who enjoy the pickle juice, serve the pickles diced in individual glass bowls with a couple of tablespoonfuls of juice, providing spoons to eat it with.