Vanilla Sweet & Sour Burpees

Burpees are a yellow type of beet root.  I find them not as earthy as the red version, however they make a good pickle.  To be enjoyed with cheese or as a side refreshment with curries.

4 medium sized burpees
1 cup Sugar
1 Cup Cider Vinegar
1 Vanilla Pod
1 Cup water

Heat oven to 200c. Wash burpees and cut in 4 segments.  Place on a shallow baking tray and bake for 30 minutes.  Remove from oven place in a bowl and while still hot cover bowl with cling film to create some steam.  When completely cold, peel and chop to 1cm cubes.

In a medium sauce pan, add sugar vinegar and water and on a slow heat bring to boil till sugar dissolves.  Split vanilla pod in half lengthways and scoop out the tiny seeds and add to the vinegar mixture. Cut the bean in two and also add to vinegar.  Add chopped burpees to the vinegar mixture and any liquor that may have come out during cooking.  Bring to boil once again then turn off heat.  When completely cold, pour in sterelized jars and cover with plastic lid.  It keeps well refrigerated for about two weeks.