A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy ... in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar).

When we say beetroot, thoughts may immediately turn to the jars of vinegary slices of pickled beets ... in the ground where they are to crop. Make sure seeds are purchased from a reputable ...

The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...

Wash, peel and slice the beetroot into thinly sliced, 1-2mm thick discs. Bring to a boil in a large pot, the vinegar, water, sugar, salt, and spices. Lower the heat to a simmer, stirring to ...

To store fresh beetroot, cut off the leafy tops and then place to dry in a single layer in a wooden or cardboard box. To cook wash - but don’t peel - the beetroot and either boil, steam or bake ...