Pickled Beet

To make the pickled beets, place the cleaned, unpeeled beets in a large pot of boiling salted water and cook until tender, about 30 minutes (pierce with a skewer or knife to test). Drain and let cool.

Meanwhile, place the sugar, spices and vinegar in a saucepan with the salt and bring to the boil. Remove the pot from the heat and let cool completely. Do not reheat slightly until ready to bottle.

Using plastic gloves, peel the beets, cut them into bite-sized pieces (about 5 cm in size) and place them in warm, sterilized jars. Fill the jars with the warm vinegar until the beet are completely covered, then seal the jars airtight.

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