Beetroot is a pickling favourite that has stood the test of time. 

Words: Jane Wrigglesworth

Wear gloves while handling beetroot or it will stain your hands.

Makes: 3½ litres (approximately)
Time: 1½ hours

INGREDIENTS

1½ kg beetroot (about 3cm in diameter)
4 cups vinegar (5% acetic acid)
2 cups sugar
2 cups water
2 tsp coarse sea salt
2 cinnamon sticks
12 cloves

METHOD

Trim tops off beetroot, leaving about 2cm of stem and roots to prevent bleeding of colour. Wash under cold water.

Place in saucepan and cook until tender (25-30 minutes). Drain and allow to cool. Remove stems and roots and slip the skins off. Slice, cut into cubes or leave whole.

Place the vinegar, sugar, water, and salt into a saucepan. Crush the cinnamon sticks, then place it and the cloves into a cheesecloth or muslin bag. Add to the vinegar mixture. Bring to the boil, add the beetroot, and simmer for 5 minutes.

Remove the spice bag. Scoop out the beetroot with a slotted spoon and place in sterilised jars. Top with the hot vinegar solution until 1cm below the lip of the jar. Secure the lid.

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