Wash the beetroot and cut the top and any roots off. (don't peel)
Add the 1000g water to TM bowl
Add the prepared beetroot to the internal steam basket.
Place the basket in the TM Bowl. Boil 35 min/Varoma/Speed 4.
Place vinegar, water, sugar, salt and any spices being used into the TM Bowl. Cook 6 min/Varoma/Speed 2.
Once the beetroot is cooked place them in cold water.
Use your fingers to rub the skin off the beetroot. (It should come off if the beets are cooked.)
Slice the beetroot or cut into cubes.
Place the beetroot into the prepared jars.
Pour as much of the pickling liquid as is needed to cover the beetroot completely.
Leave a 1 cm space between the brine and the lid.
Seal the pickled beetroot with the lid.
Note 1: Sterilise jars first using one of the methods above.Note 2: The quantity of beetroot which will fit into the internal steam basket will vary depending on size. If you're boiling whole beetroot the quantity will vary based on if they're large beetroot or small baby beets. You will be able to fit more in the basket if you quarter the beetroot before boiling.Note 3: To subtly change the flavour of the pickled beetroot you can use any of the following spices: