Pickled Beets

Ingredients:
Beets – 14 Large
Sugar (White) – 2 Cups
Vinegar (Pickling) – 2 Cups
Water – 3 Cups
Black Pepper – ½ Teaspoon
Salt (Pickling) – 2 Tablespoons (level)
Bottles, Caps with Lids – 8 (1 litre)

Preparation:

1. Remove leaves and stem – cut just above the head and leave the tail, if possible
2. Wash and scrub beets to remove all dirt
3. Sterilize the bottles and caps with hot water
4. Leave the lids in a small pot with hot water – leave it to simmer

Method:

1. Mix all the ingredients (except the beets) in a pot and bring to a boil – stir frequently – to make a liquid.
2. Reduce heat to low and allow it to simmer.
3. Boil beets for 35 to 40 minutes – test with a fork to ensure that it goes through the beets easily.
4. Remove beets from water and place in a metal strainer in the kitchen sink.
5. Cut off the head and the tail and remove the skin – should come off when you lightly squeeze the beets.
6. Cut the beets into 4 and fill them into the bottles.
7. Pour the boiling liquid from above into the bottles.
8. Wipe the top of each bottle with a clean cloth.
9. Retrieve the lids from the boiling water and place on top of each bottle.
10. Screw on the cap and leave to cool. Enjoy!

Fried Plantain

Ingredients:

Plantain (2 ripe)
Salt – 1 Teaspoon (flat)
Cooking Oil – ¼ Cup

Preparation:
Peel plantain and cut into ¼ inch slices (rings)
Rub salt into the plantain (both sides)

Method:
Place frying pan on the stove with high heat.
When the oil is hot, turn the heat down to medium.
Add plantain slices (rings) to the oil and let it fry for about 5 minutes on one side.
Turn the plantain over and let it fry for about 5 minutes on the other side.
Turn down the heat if the oil is getting too hot. Enjoy!