1 teaspoon table salt
1 tablespoon mustard seeds
2 teaspoons peppercorns
2 teaspoons coriander seeds
3 bay leaves
50g caster sugar
350mls white vinegar
Place beetroot in a large pot of water a long with salt. Bring to the boil and cook for 1 hour or until soft when poked with a fork.
Drain and set aside to cool.
Meanwhile, place mustard seeds, peppercorns and coriander in a fry pan over a moderate heat. Fry until aromatic.
Place in a saucepan along with bay leaves, sugar and vinegar. Heat until sugar has dissolved.
Gently rub the skins of the beetroot in your hands to peel. To avoid staining your fingers, run beetroot under cold water as you peel them.
Slice beetroot into 5mm thick slices. Pack beetroot slices into sterilised preserving jars.
Pour over pickling liquid and cover. Refrigerate for two weeks before eating.