Ingredients
- 900 g cooked beetroot
- 300 ml white vinegar
- 6 cloves
- 6 peppercorns
- 1 small bay leaf
- 1/2 packet raspberry jelly
Description
I Got This Recipe From A WI Magazine. It Makes A Pleasant Change From The Vinegary Flavour Of The Usual Pickled Beetroot. And Is Lovely As An Accompaniment To Cold Meats, Salads And Just About Anything.
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