Wash your beetroot and cook in a boiling water until tender.
Take out and let cool. Remove the skin and cut the beetroot into slices or quarters.
All the other ingredients go in a saucepan and boil for 5 minutes.
Place your beetroot into hot sterilised jars and pour the vinegar mixture over until all the beetroot is covered.
Seal the pickled beetroot and store in a cool place.
About Author
Kate Carlile
Kate brings sexy back to the office as our Administration Manager and all-round most loveliest lady in the world. She is super Mum to four and the SAH...Read MoreM office would literally fall apart without her. Her dream is to colour the world purple whilst travelling around it in a lavender Winnebago! Read Less
