Fresh Beetroot (approx. 1kg)
Vinegar; malt, wine or pickling vinegar (approx. 1 litre)
6 tablespoons sugar
Cook the beetroot.
Place the beetroot in a pan of water with 1 tablespoon of vinegar and bring the water to the boil. Reduce the heat and let the beetroot simmer for 30 – 45 minutes until it is tender and the skin moves easily. Let the beetroot cool and then peel off the skin and cut the beetroot into slices.
Make the pickling vinegar.
Put the vinegar into a pan and add the sugar. Heat the vinegar stirring constantly until the sugar has dissolved.
Sterilize the jars.
Place the jars in the oven for 5 minutes until the glass is hot. Pour boiling water over the inside of the lids.
Jar the beetroot.
Place the beetroot slices into the jar and pour over the vinegar. Seal with the lid immediately and once cooled label the jar with the contents and the date.