INGREDIENTS
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300ml water
300ml fresh beetroot juice
200ml elderberry vinegar
40g brown sugar
8g salt
4 strips orange peel (pith removed)
8g thyme sprigs
20 black peppercorns
3 bay leaves
2 medium–large raw beetroot, cut into wedges
Method
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Place the water, beetroot juice, elderberry vinegar, sugar, salt, orange peel, thyme, peppercorns and bay leaves into a pan.
Bring to a gentle simmer and check the seasoning.
Add the beetroot wedges, return to a simmer and cook for approximately 10 minutes, until just tender.
Remove from the heat and allow the beetroot to cool completely in the pickling liquor.
Leave to pickle for a minimum of 24 hours, or up to one week, before use.
When ready to serve, remove the beetroot from the liquor and drain well.