2 litres of malt vinegar
1 litre of water
1 and 1/2 cups of dark brown sugar
1 and 1/2 cups white sugar
159 gram packet of pickling spice(this is usually the basic size in shops) I tie this in a piece of muslin.
I use an American cup measure for the sugar, but anything that will hold 8 fluid ounces of liquiid 259m ml will do as a measure.. it is not crucial.. so use anything that will measure out that amount, then use it to measure the sugar, If you have a measuring jog that records fluid ounces or mls, then use that up to the 8 ounce or 250 ml line.
Bring it all to the boil and gently simmer it for about 30 minutes. Remove the spice bag.
I then pour it through several layers of damp muslin to clarify it as the spices can leave to a wee bit cloudy, but you don't have too.
It keeps for ever.
use it for pickling beetroot, bring the required amount up to boil, pour over cooked sliced beet.
It is lovely for that. I think beets pickled in straight vinegar are eye wateringly harsh !!
Great for pickled onions too.