Beetroot
Ingredients
- 1 kg beetroot2¼ lb beetroot
- ¾ litre vinegar (7%)3¼ cups vinegar (7%)
- 500 g sugar1 lb sugar
- 1 tsp Atamon (a sodium benzoate preservative) (optional) (a preservative; can be left out if the jars are kept in the fridge)
- 1 tbsp salt (per litre of cooking water)
Method
- Boil the beetroot in salted water (1 tbsp salt per litre of water) for about 35 minutes.
- Put them in cold water and rub the skins off with your fingers.
- Slice and pack into jars.
- Boil the vinegar, sugar and Atamon together and pour over the beetroot.
- Seal the jars straight away.
As she wrote it
Rauðrófur.
1kg. Rauðrófur - 3/4 L. edik (7%)
500gr. sykur - (1tsk. Atamon)
Rófur soðnar í saltvatni, (1msk.
í L. vatn) í ca. 35min. Settar í
kalt vatn og afhýddar m/fingrum
skornar í sneiðar og Raðað í
krukkur. Lögur soðinn og
hellt yfir Róf. Lokað strax