We like to eat this in winter stews or in the summer with cured meats and cheeses.
- 1kg beetroot (sliced)
- 1 tbsp black peppercorns
- 2 teaspoons of salt
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- pinch of dried chilli flakes (optional)
- 700ml cider vinegar, plus 3½ tbsp
- 100g light brown soft sugar
Pack the beetroot into warm, sterile jars.
Stick the rest of the ingredients in to a pan and bring to a boil. Simmer for a few minutes.
Pour the hot vinegar over the beetroot and seal immediately. Ready to eat in a couple of weeks but will keep for at least 2 years.