Ingredients
Method
1.Place the unpeeled beetroot into a pot and cover with cold water. Bring to the boil and simmer for 40 minutes.
2.Check the beetroot are tender by putting a skewer into one and checking that it goes through easily. Tip out into a colander and leave to cool.
3.Meanwhile, dissolve the sugar in the boiling water in your sterilised jar. Pour in the cider vinegar, then add the salt and a sprinkle of pepper.
4.Peel the beetroot and slice or chop into pieces. Add these to your jar of liquid until they reach the top and are all covered.
5.Put on the lid and turn the jar upside down and back to front a few times to evenly spread the liquid around the beetroot pieces.
6.Store the jar in the fridge for up to two weeks.
