Classic British Pickled Beetroot

1.Place the whole beetroot in a large saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the beets are tender when pierced with a skewer.

2.Drain the beetroot and allow to cool until they can be handled comfortably. Peel the skins off by rubbing them with your hands or a paper towel; the skins should come off easily.

3.Slice the peeled beetroot into approximately 1 cm thick rounds or wedges, depending on your preference, and set aside.

4.In a separate large saucepan, combine the malt vinegar, granulated sugar, salt, cloves, allspice berries, cinnamon stick, sliced ginger, and bay leaf. Bring the mixture to a boil, stirring until the sugar dissolves completely.

5.Reduce the heat and simmer the pickling liquid for 5 minutes to allow the spices to infuse.

6.Place the sliced beetroot into sterilized glass jars, packing them tightly but without crushing.

7.Pour the hot pickling liquid over the beetroot slices, ensuring the beetroot is fully submerged and the spices are evenly distributed.

8.Seal the jars with sterilized lids and allow them to cool to room temperature.

9.Once cooled, store the pickled beetroot in the refrigerator for at least 3 days before eating to allow the flavors to develop fully. The pickled beetroot will keep refrigerated for up to 4 weeks.