In a bit of a pickle !

Heather has pickled the beetroot that was pulled on Sunday in a spiced vinegar.

Cinnamon bark, cloves, mustard seed, black peppercorns, chili flakes and ginger were put into a muslin bag and the bag placed in a pan of distilled white vinegar.

The vinegar was brought to the boil and then left to cool for 3 hours allowing the bag of spices to steep in it.

When cool, the spiced vinegar was poured over the sliced beetroot which had been placed into clean jars.

Give it a few weeks to mature, and the beetroot should be ready for eating.

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