500gramsbeetrootpeeled & thickly sliced (see note 1)
Water to coveryou will use 1 cup of this liquid for the bottling
1 ½teaspoonplain salt
A few whole cloves
Sterilise the jars you will be using. I use pasta sauce or jam jars and sterilise them by running them through the dishwasher. Making sure that the jars are sterilised is very important to ensure that they are free from bacteria and lingering smells that could taint the beetroot.
Peel & chop beetroot into thick slices. Cover with water and bring to boil, then simmer for 10 minutes until beetroot is cooked but still firm.
Remove beetroot from pot and set the cooking water aside. Pack beetroot into sterilised jars.
Put 1 cup of the cooking water back into the pot and add vinegar, sugar, salt & cloves. Bring to the boil then fill the jars of beetroot with the liquid until almost to the top. Run a butter knife around the inside of the jar to ensure there are no air bubbles in the liquid. Top up the jars until they are just overflowing and using a cloth (as the jars will be very hot) tightly screw on the lids.
Wipe down the jars and leave to cool on the bench. As long as the jars seal properly (you will know if they have sealed, as the dome on the lid will be pressed down), they will keep in the pantry for about 12 months. If they don't seal, put them in the fridge and eat immediately, although I'm sure they will still last a good few weeks in the fridge.
If you have more beetroot just increase the amounts of all other ingredients accordingly