As usual, time ran away with us down at the allotment and the thickly sown rows of beetroot never did get thinned out or weeded. That resulted in a harvest of lots of teeny tiny beetroots which we were determined to use, as they were our very first home-grown.
Pete roasted them in their skins before laboriously peeling each one. I heated some white wine vinegar with whole black peppercorns, powdered mixed spice and some Demerara sugar.
We bottled them in a (sterilised) hinged Le Parfait jar and poured the hot pickling liquid in before sealing.
No idea what they’re like, but hoping they are good enough to motivate us to make a better job at the allotment next year!
With thanks to Le Parfait for sample preserving jars.