Wash the beetroot thoroughly then cook it whole submerged in boiling water for about half an hour.

Drain them and dunk them in a bowl of icy water, then remove and rub off their skins.

Cut the beetroot into large pieces.

Meanwhile prepare the water bath. Place a tea towel or wire trivet in the bottom of your pan so your jars do not touch the bottom of the pan and fill with water and 2 teaspoons of vinegar*. Bring to the boil, it should be at a rolling boil for a good 15 minutes before you add your jars. This is also a good time to sterilise your jars and lids.**

In a saucepan add the vinegar, honey, salt, cinnamon, peppercorns and water and bring to a boil. As soon as it is boiling add your beetroot then bring it back up to a boil. When it reaches a simmer then turn off.

Quickly divide the beetroot and liquid between your jars leaving a bit of headspace in the neck of the jar. Remove the air bubbles with a chopstick and place the lids on, adjusting so that it is just finger tight.

Submerge your jars into the water bath so that they are covered by an inch of water and sitting upright on the tea towel or trivet. Pop the lid on and boil full blast for 30 minutes.

Remove the jars with a jar lifter and leave them undisturbed in a safe place until they have cooled down completely. Test the lids to make sure they have been sealed and don’t pop up when pressed.

These can be stored for about a year and eaten whenever you want in between.