• Preparing the Beets
• For each beetroot, cut the leaves back to leave about 1 cm. Rub over with olive oil and then individually wrap in tinfoil with a pinch of Maldon salt.
• Roast at 200C/180C fan for 1 hour, use a skewer to test that the largest ones are tender in the centre... roast a wee bit longer if not.
• Allow to cool and then top and tail them; peel them and then cut into wedges or any other shape you fancy.

Pickling

• Put the peppercorns, coriander seeds and mustard seeds into a medium pan and toast over a low to medium heat until you can smell them (or the mustard seeds start popping!).
• Add the vinegar and sugar and bay leaves and bring to the boil. Add the chillies and simmer for 5 mins

Canning

• Pack the beets into sterilised jars; adding some of the seeds and chillies as you go. Pour over the vinegar and ensure the beets are covered (If necessary add more vinegar)
• Leave for at least two weeks before eating.