Pickled Beetroot

Ingredients

1kg beetroot

1 cup sugar

1 litre vinegar

1 teaspoon ground cinnamon

1 teaspoon ground allspice

10 cloves

12 peppercorns

1 teaspoon salt

Method

Cook the beetroot in boiling water, then peel and slice or dice, or lave whole if baby beetroot if liked), and pack into sterilized jars.

Combine all the other ingredients in a saucepan and bring to the boil, then immediately remove from the heat.

Allow to stand, covered, for 20 minutes to allow flavours to infuse. 

Strain the vinegar, then pour over the beetroot in the jar, making sure they are well covered with the vinegar solution and also that all the vinegar is used.