Not my experiment, but my mum’s. She fancied pickling some beetroot.
The youtube link is here.
The recipe is fairly simple. A clutch of beetroot were boiled in salted water. The time given is between 25 minutes and 2 hours depending on size. The skin was then peeled away, before the beetroot were sliced and put into a jar with red wine vinegar.
Shall see how they go!