* 2 kg medium-sized Beetroots
* 2 Litres clear (white) Pickling Vinegar
* 25 g whole Allspice berries
* 25 g Black peppercorns

===Method===
* Bring a large pan of water to a Boil, add the Beetroot and Simmer for 90 minutes.
* Drain the Beetroot and set aside to cool.
* Once cool enough to handle, rub the skins off and trim as needed.
* Cut into slices about 12mm thick.
* Pack the slices into Sterilised Kilner-type jars.
* Meanwhile, add the Vinegar and the Spices to a large pan and in a well-ventilated room, bring to a Boil and continue to boil for 10 minutes.
* Remove from the heat and allow to cool.
* You can strain the spices through a linen cloth or leave them in. I enjoy my pickles quite spicy so tend to leave them in, especially if I have added extra dried chillies!
* Pour the Vinegar over the Beetroot, ensuring that it is totally covered.
* Seal the jars securely, mark them with the date and set aside in a cool, dark, cupboard and allow to mature for a few weeks before use.

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