(Syltede rødbeder)
2 lb (1 kg) beetroots
1 ½ pint (¾ l) vinegar
About 7 oz (200 g) sugar
2-3 thin slices horseradish
1 tablesp. pickling spices
Preservative follow the instructions on the bottle
Cook the beetroots until tender, rub off the skins and slice thinly.
Lay the slices in a scalded jar.
Boil up the vinegar with sugar and spices, remove from the heat and add the preservative.
Pour over the beetroots.
Leave to stand for a few days before serving.