8 medium beetroot
4 cups rice wine vinegar
1/4 cup lightly scented honey or 1/2 cup palm sugar
1 tbsp peppercorns
5 cm piece fresh ginger, peeled & finely sliced
Dried rind of 2 whole mandarins
Roast beetroot with skin on in moderate oven wrapped tightly in foil, until just soft (approx 40 minutes).
Using gloves, remove skins while still warm and pack into Fowlers No.20 Bottles( cutting to fit if needed). Fill bottles with rice wine vinegar and aromats.
Seal with ring, lid (stainless steel ) & clip & process in your Fowlers Preserving Kit according to preserver type.
Store in a cool, dark place for at least 3-4 weeks to allow flavours to infuse.