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1
Chop the stalks of the beets, leaving about 1 inch of stalk. Scrub the beet to remove any mud or dirt, taking care not to harm the skin.
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2
Wrap in foil and bake 180 C for 2 hours.
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3
Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan.
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4
Bring to the boil for about 1 minute.
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5
Turn off the heat and cover the pan.
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6
Leave the flavours to infuse for about 2 hours.
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7
Strain before using. Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.
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8
If the skins were thick, you can peel the beetroot - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!
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9
Slice the beetroot into 1/2 cm slices.
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10
Put the slices into sterilised jars.
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11
Wash the jars in hot, soapy water and rinse well.
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12
Put upside down in an oven at 100 degrees C for 20 minutes.
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13
Allow to cool slightly and then fill whilst still warm.
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14
Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle).
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15
Bring the vinegar mixture to the boil and then fill the jars.
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16
Seal the jars with an airtight, vinegar resistant lid.
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17
Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavors to infuse.
