Pickled Beetroot

1. Wrap the beetroots individually in foil and bake for 40 mins in a 180` oven
2. Boil together 1 cup of vinegar per apple sized beetroot. (I always use plain white vinegar) with the following per cup of vinegar:

3 cloves
2 teaspoons salt
1 tablespoons sugar
6 peppercorns

Allow this to boil to reduce by 50%.

3. Allow beetroot to cool, unwrap and the skin will easily slip away
4. Slice or juliene the beetroot
5. Place beetroot into sterilized preserving jars
6. Top up with the vinegar mixture.
7. Seal

In my experience it is best to make only small batches. There is so much sugar in beetroot, they tend to pickle well, but not last for much more than 6 months...........

(Sorry the quantities are a bit vague......I just preserve to the quantity of produce that comes out of the garden, it varies so much, my "recipes" have morphed!)

But the above works well.........