1kg medium sized beetroot
1/2 cup each: Brown sugar, white sugar
4 cups white vinegar
1 teaspoon each: Whole clove, peppercorns, whole dried chillies, mustard seeds
1 thumb ginger, bruised (do not peal but hit with the back of a knife to release the flavour.)
1/2 cinnamon stick
*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
*Leave the beetroot to cool in the cooking water.
*Remove the beetroot from the water and reserve three quarters of a cup of the liquid.
*Peel the beets cut them into slices or wedges and pack them into hot, sterlised jars.
*In a large saucepan, place the reserved cooking liquid, sugars, vinegar, spices, ginger and cinnamon stick.
*Cook over a gentle heat, stirring until the sugar dissolves.
*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.
*Seal the jars and leave the beetroot to sit for a week before using, to allow the flavor to develop. Pickled beetroot will keep for 6-8 months stored in a cool, dark place. Once opened, store in the refrigerator.
Makes approx. 4 cups.
Gluten free.

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