Either grate the beetroot or purée it in a small food processor. Place in a pot with the garlic, vinegar, sugar and
Meanwhile, fill a heatproof jar with boiling water and leave to sit for a minute on a folded tea towel. Tip the hot water from the jar, then place the beansprouts and allspice in the jar, layering them.
Strain the hot pickling liquid through a fine sieve, then pour as much of it as you can over the sprouts in the jar and seal while hot. Leave to cool on the tea towel, then place in the fridge. Leave for at least a day before using.
© 2007 Peter Gordon. All rights reserved.