Ingredients

Steps

• Wash the beets thoroughly while ensuring the skin remains unbroken to preserve their color.
• Simmer the beets in boiling water for approximately 90 minutes until three-quarters cooked.
• Remove the beets from the water and allow them to cool completely.
• Boil the vinegar with the pepper and allspice for 10 minutes and let the spiced liquid cool.
• Slice the cooled beets into 1cm thick rounds and place them into jars.
• Pour the cold spiced vinegar over the slices and seal tightly to exclude air.
• Store the jars for one week before using the pickled beetroot.