for 750 g

Beetroot

800 g	raw beetroots, peeled, in carvings
1 dl	white wine
1 dl	water
2 tbsp	sugar
2	bay leaves
2	cloves
1 tsp	fennel seeds
1 ½ tsp	mixed peppercorns
2 tsp	salt

Pickling liquid

2 dl	apple vinegar
1 ½ dl	water

How it's done

Beetroot

Place the beetroot in a pan along with all the other ingredients up to and including the salt, mix and bring to the boil. Cover and cook over a medium heat for approx. 10 mins., remove the beetroot, place in the clean, pre-warmed jars.

Pickling liquid

Add the vinegar and water to the beetroot water, return to the boil, simmer for approx. 3 mins. While still boiling hot, pour the liquid into the jars to just below the rim, seal immediately, leave to cool on a towel.

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