Pickles

BEETROOTS: Boil whole beetroots until just tender (12 -30 minutes depending on how big they are). Slide the skins off (using the back of a butter knife is easiest). Chop or slice into the shape you prefer (Jackie likes slices, Summer prefer wedges).

CARROTS: Slice into batons or rounds and blanch for 1-2 minutes in boiling water.

ONIONS (Red or White): Cut into slices or wedges. Can be used raw or blanched for 1-2 minutes in boiling water

PICKLING PROCESS:

In an saucepan, add enough white vinegar (any type is fine, we prefer apple cider vinegar) to cover the beetroot in a jar. For each 1 cup of vinegar add 2 tsp of white sugar and whichever pickling spices you choose - cardamom, peppercorns, cloves, mustard seeds (or you can buy pickling spice mix at the supermarket).

Put the chopped vegetables into a clean jar, and pour over the liquid (once the sugar has dissolved).

They are ready to eat straight away, but will develop more flavour the more time they are in the liquid. Keep in the fridge.