4 beetroot (about 1kg)
2 cups wine vinegar
1/2 cup caster sugar
3/4 cup Mossop's Field & Tawari liquid honey
1 cup water
12 allspice berries
1. Peel and trim beetroot and cut into small cubes (about 1.5cm).
2. Place vinegar, sugar, Mossop's Field & Tawari liquid honey, water and allspice in a large pan and bring to a simmer over a low heat to dissolve the sugar without stirring. Add beetroot and simmer with lid on 25-30 minutes or until beetroot is just tender.
3. Transfer beetroot to prepared jars with a slotted spoon, packing firmly. Carefully pour in poaching liquor until it reaches the lip of the jars. (If necessary, top up with a little extra vinegar.) Gently slide a palette knife down inside jars to release any air bubbles before sealing.
Makes about 5 cups