- 1kg beetroot, fresh
- 50g ginger root, sliced
- 750ml cider vinegar
- 400g caster sugar
- 2 bay leaves
- 3 juniper berries
- 1 tbsp black peppercorns
Clean the beetroot in their skins, then boil in salted water for 30-40 minutes until tender. Pour over cold water to stop them cooking and to make them cool enough to touch. Rub off their skins. Let them completely cool down.
Whilst they are hubbling away, make the pickling solution. Add the ginger, coder vinegar, sugar, bay leaves, juniper and black peppercorns to a large saucepan. Bring to the boil, stirring until the sugar has been fully dissolved. Let it fully cool.
Slice the cooked beetroot into 5mm slices and put into sterilised jars. Pour over the pickling solution, together with the herbs and spices. Seal.
Leave to rest for a week before trying.