Preparation Steps

• Preheat oven to 200°C (400°F). Wash the beetroots thoroughly. Trim off the leaves, but leave about an inch of stem attached to prevent bleeding.
• Wrap each beetroot individually in aluminum foil and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
• Once cooled slightly, peel the beetroots (the skin should slip off easily). Cut them into bite-sized cubes or slices.
• In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved.
• Add the peppercorns and bay leaf to the pickling liquid. Remove from heat.
• Pack the prepared beetroot into clean, sterilized jars. Pour the hot pickling liquid over the beetroot, ensuring they are fully submerged. Leave about half an inch of headspace.
• Seal the jars tightly and let them cool completely. Refrigerate for at least 24 hours before serving to allow the flavors to meld.