Sounds unusual but well worth trying on sandwiches and in salads. It is not as sharp as when pickled nor is it over sweet. Store in a cool dark place, when opened, store in the fridge.
Recipe posted by Crafty Cookie
BEETROOT IN JELLY
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Ingredients
- 2 lb beets
- ½ pint white wine vinegar
- 6 cloves
- 6 black peppercorns
- 1 small bay leaf
- 1 packet raspberry jell-o
Method
- Wash beet, trim stalks to 1" long. Do not cut the root or beet will 'bleed'.
- Cook until tender (either boil, roast or microwave).
- Cool slightly, rub off skin and trim ends. Cut into 1/2" dice or 1/4/" slices, pack into jars quite tightly.
- Place vinegar and spices into a saucepan and cover. Bring to the boil, simmer for 10 minutes.
- Strain and discard used spices. Pour onto jelly and completely dissolve. Cool but do not let it set.
- Pour over beet and completely cover. Allow to set and cool. Cover with a waxed disc and seal with preferably a non metallic cap.
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