Now is the time to “boil and bottle” the last of your home grown beetroot.
To make sweet vinegar using your beetroot simply dissolve 12 heaped teaspoons of sugar into 568ml (cheap) malt vinegar. When cooled pour over cooked beetroot and bottle.
This will not keep as long as pickled beetroot – it is best used within 6 weeks. Keep in your fridge for best results and taste. This also prevents discolouration.