Appetizers, Vegetables

Tricolour Pickle

  • 3 Beetroot
  • 3 Carrots
  • 3 Parsnips
  • Quart Vinegar
  • 1/2 ounce Black pepper
  • 1/2 ounce Allspice
  • 1/2 teaspoon Salt

    • Wash all vegetables, scrape the carrotsand parsnips.

    Boil separately until tender.

    Peel the beetroot, dice all vegetables and put into jars.

    Boil the vinegar and the remaining ingredients together, allow it to cool a little, then pour over vegetables.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!