Pickling beetroot

I like beetroot in my salad/ploughmans. And so, as I grow my own, each year I make a big jar of pickled beetroot. Until now, I've never blogged about it, which is daft as I then check about 3 other sites for recipes and do a mash-up of these and my own style.

So, I grab a big pan-full of smallish beetroot, and boil for 45 mins - 1 hr.

During this time, steralise the jars you're going to store the beetroot in, by washing and drying in the oven.
When the beetroot are cooked, peel (this should be fairly easy as the skin will just come away with your fingers).

Whilst doing this, heat up your vinegar - I use the Sarsons pickling vinegar so that I don't have to worry about spices or any thing.

Slice the beetroot adn add to the jar. Pour over the hot vinegar and put the top on the jar.
Be careful - you'll stain yourself!!!