This recipe first appeared in Food magazine.
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Ingredients
Method
1.Wash and trim the ends from the beetroot. Place them in a large pot of cold water and bring to the boil, cooking until they are tender (about 50-60 minutes).
2.Leave the beetroot to cool in the cooking water.
3.Remove the beetroot from the water and reserve three-quarters of a cup of the liquid.
4.Peel the beets, cut them into slices or wedges and pack them into hot, sterilised jars.
5.In a large saucepan, place the reserved cooking liquid, sugars, vinegar, spices, ginger and cinnamon stick.
6.Cook over a gentle heat, stirring until the sugar dissolves.
7.Bring to the boil, then remove from the heat and pour the syrup over the beetroot in the jars. You may not need all the liquid.
8.Seal the jars and leave the beetroot to sit for a week before using, to allow the flavour to develop. Pickled beetroot will keep for 6-8 months stored in a cool, dark place. Once opened, store in the refrigerator.
