Pickled beetroot

Ingredients
- 1kg beetroot
- vegetable oil
- 4-5 tsp coarse crystal sea salt
For the pickling vinegar
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- few pieces of mace blades
- 2 bay leaves
- 700ml vinegar
- 100g light brown soft sugar
Method
- Wash and trim the beetroot. Slice to final size, coat in oil. Roast in covered casserole dish or roasting tin 200°C for 1 hour or until tender.
- Pickling vinegar, put whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
- Pack the beets into sterilised jars, add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer.
Original recipe: https://www.bbcgoodfood.com/recipes/pickled-beetroot
This page online: http://simp.ly/p/Jmt87r