TIP 1 – Boil beets in water for about 30 min until tenders, then remove and put in cold water until cool enough to handle. Skins will just slide off when you remove them.
TIP 2 – To sterilise jars, wash them with hot, soapy water, then rinse and place on a baking tray in a warm oven to dry. (Approx 100C)
TIP 3- If keeping in jars for longer than a month, after you have filled the jars, put a waxed circle on the top, then a larger cellophane circle under the lid. This prevents the vinegar from reacting with the metal lid. ( Cellophane not needed if using jars with glass tops)
It tastes best if left in the jar for at least a month to mature.
This will keep for a year and makes great presents.
