1 litre cider vinegar
1/2 tsp black peppercorns
4 small dried chillies
1 tsp black mustard seeds
3 cinchy steps:
1.Wash beetroot and trim, leaving some of the stem and main root attached. Add beetroot to a pan of cold water and boil until just tender. Let cool in the cooking water. Keep 125ml of this liquid.
2.Rub skin off gently. Wear gloves to avoid having purple hands!
Quarter or slice depending on what your preference is, and place in sterilised jars.
3.Combine the rest of the ingredients, including the reserved cooking liquid, into a pan and stir over heat. When the sugar has fully dissolved, bring to the boil. Remove from heat and pour over beetroot. Seal while hot.
And like magic! your own very own pickled beetroot. You can store it or gobble it up now!
For more information about beetroots read our post http://thetassiefarm.com.au/autumns-harvest/