24-hour Beetroot Pickles

• 500 g beetroot
• 250 ml (1 cup) distilled white vinegar or ap

Cook the beetroot in a pan of boiling salted water for 20 minutes until just al dente. Mix the vinegar with the salt and sugar and heat until the salt and sugar dissolve. Add the mixed spice and cool, then mix with 250 ml (1 cup) cold water. Peel the beetroot and slice into 0.5 cm slices or into wedges 1 cm thick. Place the beetroot in a jar and pour over the pickling mix. Chill for 24 hours. S