Method Prep:1hr › Cook:1hr10min › Extra time:12hr › Ready in:14hr10min
Place the beetroot in a large pan and cover with water. Cover, bring to the boil, reduce heat and simmer for 1 hour, or till soft. Drain and set aside to cool.
Meanwhile, combine the remaining ingredients in a saucepan. Bring to a simmer and cook for about 10 minutes. Strain liquid into a bowl or jug and set aside. Discard solids.
Once cool enough to handle, peel and then coarsely grate the beetroot. Stir the grated beetroot together with the vinegar mixture and set aside, covered, for 12 hours.
Fill sterilised jars with the beetroot mixture, leaving about 5mm headspace at the top of each jar. Seal with sterilised lids.
Line a large pan or stockpot with a tea towel. Place jars on top of the tea towel, then fill pan with water to just below the lids. Cover and bring to the boil, and boil for 10 minutes. Store unopened jars in a cool, dark place; once opened, store in the fridge.