Sterilise your glass jars before you begin by washing them thoroughly in hot, soapy water. Once rinsed, remove any rubber and carefully place the jars on a baking tray in the oven on a low heat for approximately 10-20 minutes, or until completely dry. If using rubber seals, funnels or spoons, pop them in just-boiled water to sterilise.

Trim and wash the beetroot – leaving the skin on – before placing in a pan of boiling water for around 30 minutes until tender, though bigger beetroot may take over an hour to cook.

Meanwhile, create your pickling vinegar by mixing the malt vinegar, sugar and spices together and warm through in a saucepan, stirring until the sugar has completely dissolved.

Set the beetroot aside to cool, peel the skins off and thinly slice them.

Pack your beetroot into the sterilised jars leaving enough space at the top for the pickling vinegar to comfortably cover it. Pour the warm spiced vinegar mixture over the beetroot, seal the jar and allow to cool.