2kg beetroot, washed, with 1″ of stalk

1 1/2 litres malt or wine vinegar

1 tablespoon whole coriander seeds
1 tablespoon whole peppercorns
10 whole cloves
1 bay leaf (dried)
100g Sugar

Method

1. Wrap beetroot in foil and bake at 180 degrees C for up to 2 hours, until they are tender.
2. Prepare the vinegar mixture:
   • Put the vinegar, sugar,coriander, cloves, peppercorns and bay leaf in a large pan
   • Stir until the sugar is dissolved
   • Bring to the boil for about 1 minute.
   • Turn off the heat and cover the pan.
   • Leave the flavours to infuse for about 2 hours.
   • Sieve.
3. Peel the beetroot - if preferred, but not necessary.
4. Slice the beetroot into 1/2 cm slices.
5. Put the slices into sterilised jars.
   • Wash the jars in hot, soapy water and rinse well
   • Put upside down in an oven at 100 degrees C for 20 minutes
   • Allow to cool slightly and then fill whilst still warm
   • Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle)
6. Bring the vinegar mixture to the boil and then fill the jars.
7. Seal the jars with an airtight, vinegar resistant lid.
8. Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavours to infuse.