1. Make the spiced vinegar: put the spices, sugar and 300ml of the vinegar in a pan. Bring to the boil slowly, then take it off the heat and leave covered overnight.

2. Wash the beetroot carefully without rubbing the skin off. Put them into a large pan of boiling water and simmer for about 30 minutes until just tender. Drain and leave to cool.

3. Rub off the beetroot skin, then slice the roots (about 1cm/½in thick) and pack into jars. Pour in the vinegar and spices. Cover, seal and label. Leave a week before eating.

4. Store for 3-6 months.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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