||Gather your ingredients together and then first, wash the beetroot in cold water.
||Cut off the beetroot stems and discard, then sprinkle the bulbs with the vegetable oil and wrap in foil. Cook for 60 mins at 180C.
||Lightly toast the peppercorns, coriander and cloves in a large saucepan on a low heat. You should get some fantastic aromas quickly!.
||Next add all the malt vinegar, bay leaves and brown sugar to the saucepan and simmer on a low heat for 20 mins.
||Once cooked, let the beetroot cool then carefully peel the skin off and chop them into rough bite sized pieces.
||Put the salt into the bottom of a sterilised picking jar, then add the beetroot and pour the cooled vinegar over the top. Make sure to completely cover the beetroot with the vinegar.
||Voila! You’re done. Store the jar in a cool place for at least a week or two, then enjoy!.