Beetroot Pickle

500g cooked beetroot, grated* into a large Pyrex bowl
400ml hot water
200ml white vinegar
200g granulated sugar
pinch salt

Add vinegar, sugar & salt into hot water and bring just to the boil. (do not allow to boil until sugar is fully dissolved).

Once it has reached the boil, pour over beetroot, cover the bowl with a clean tea towel and allow to cool. Strain and store in sterilised jars in fridge for up to 2 weeks.

* I use the food processor to grate my beetroot, it has it done in seconds.