8 medium beetroot (2kg approx.)
4 cups rice wine vinegar
½ cup sugar or 1/8 cup lightly scented honey
2 blades mace
5cm piece fresh ginger peeled and thinly sliced
dried rind of 2 whole mandarins
Roast beetroot with skin on in moderate oven,wrapped tightly in foil, until just before soft (approx 40 minutes). Using gloves, remove skins while still warm and pack into # 20 Fowlers Bottles. Fill bottles with rice wine and aromats.
3 rings onto 2 x No.20 bottles
Place Stainless Steel lids and clips onto bottles and process the bottles in your Fowlers Vacola Preserver, according to preserver type.
Store in a cool dark place for 3-4 weeks before using, so as to allow flavours to infuse.