1 kilo of raw beetroot
600ml white wine vinegar
1 tbsp of pickling spices
First I boiled the beetroot whole for an hour until it was soft, then I left it to cool. When they were cool enough to touch I peeled off the skins and chopped them into bite size pieces.
I then put the beetroot together with the sugar, onions, vinegar, and the bag with the spices into a big pot. I cooked it all together for another 40 minute until it had thickened up.
When it was ready I ladled it into warm, sterilised jars.
This also needs to mature for a month before eating to let the flavours blend. It should keep for up to 6 months in a cool place.
Please feel free to let me know of any other great beetroot recipes.