Method

• First, start by cooking the beetroot
• It needs to be just soft
• Boil in a large pot and then take it out and let it cool
• Wash out the pot and add the remaining ingredients and bring to the boil, turning to a simmer
• Wearing gloves, grate the cooked beetroot into the pot
• Cook for another 15 minutes, and put into sterilized jars, then lid and label
• It can be eaten right away but can be stored in a dry dark cupboard for 3-4 weeks -the flavour will mellow out
• I served the pickle on crackers with fried bacon hock meat