- 500g beetroot
1/2 cup red wine vinegar
1/4 cup caster sugar
1/2 teaspoon whole black peppercorns, 4 whole cloves,1 cinnamon stick,1 dried bay leaf or anything that is in the pantry – I sometimes add star anise.
1/2 teaspoon salt
1. Wearing gloves, wash beetroot. Pat dry. Wrap each beetroot in foil and scrunch top to enclose. Roast for 45 minutes or until skin peels away from beetroot when rubbed. Set aside for 10 minutes or until cool enough to handle.
2. Meanwhile, place vinegar, sugar, peppercorns, cloves, cinnamon, bay leaf, salt and 1 cup water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes.
3. Wearing gloves, peel each beetroot. Leave whole, thinly slice or quarter beetroot – have it anyway you like. Pack beetroot into a warm sterilised. Carefully pour enough hot vinegar mixture into jar to cover beetroot. Seal jar. Set aside to cool.
4. Refrigerate for 1 week to allow flavours to develop. Once opened, use within one month.