Revamped Edmonds Cookbook Bottled Beetroot Recipe

Perfect harmony of simplicity and flavor with this classic Edmonds Cookbook Bottled Beetroot recipe. Transform 5-6 fresh beetroot into delectably pickled delights, ideal for salads or pairing with tangy feta.

Ingredients:
5-6 medium-sized beetroots, peeled and diced into uniform 1.5cm cubes
1 cup brown malt vinegar
1/2 cup water
1/2 cup granulated sugar (adjust to taste)
1/4 teaspoon ground cinnamon
2 whole cloves
4 black peppercorns
1-2 bay leaves

Instructions:
- Peel and dice the beetroot into small cubes.
- Boil the beetroot until just tender.
In a pot, mix vinegar, water, sugar, cinnamon, cloves, peppercorns, and bay leaves. Simmer until sugar dissolves.
- Pack beetroot into jars. Pour in the vinegar mix.
- Seal jars and cool to room temperature.
- Refrigerate for at least 24 hours before enjoying.