Fifteen Kilograms of Imperfect Lemons

I have to admit this was an exhausting process. The beetroots did not peel easily. The reason it is a recipe for 9 kilos of beetroot when I bought ten kilos is because I wanted to eat some fresh.

Boil 9 kilos of beetroot in a large stockpot for 30 minutes. Drain and cool and then peel. (Good luck with that.) Cut into quarters and put in 500ml jars.

Then mix 2.4L white wine vinegar with 600ml balsamic vinegar in the stockpot with 1.2kg caster sugar, 2 tablespoons salt and 6 tablespoons coriander seed. Bring to a boil, then pour over the jars of beetroot and seal. You can add chilli if you want. I didn’t because I used up all my chillies yesterday.