* 1 x 500 g bunch of beetroots (about 5 to 7 medium sized beetroots
* 1 x 1.14 litre jar of Sarson's clear white pickling vinegar
* * The vinegar purports to be already ''spiced'', but I like to add a little zip to my pickles, hence the pickling spices..
* 1 x 26g packet of Schwartz `Pickling Spice' '''pictured''

===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 properly trim the stems and roots.
* Cut into slices about 12mm thick.
* Sterilise the Pickling vinegar jar (or a 1 litre Kilner jar - A hot wash in the dishwasher should suffice for home use.
* Pack the slices into the jar.
* Meanwhile, add the all of the Vinegar and all of the 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 completely.
* You can strain the spices through a clean cloth or leave them in. I enjoy my pickles quite spicy so tend to leave them in.
* Pour the Vinegar over the Beetroot, ensuring that it is totally covered.
* Seal the jars securely and set aside in a cool, dark, cupboard and allow to mature for a few weeks before use.
* Strain any remaining vinegar through a clean cloth and bottle to use as a spicy condiment.

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