This vibrant mix beetroot and onion, pickled in a sweet vinegar, adds a great splash of colour to your cold meat platter or cheese board and is perfect to jazz up your ham or cheese sarnies.
If stored in steralised jars and kept somewhere cool, out of direct sunlight, it will keep for at least 6 months.
BEETROOT AND ONION PICKLES
Makes 1½ ltrs
6 medium beetroots, cleaned but unpeeled
350ml wine vinegar
1½ tablespoons dry mustard
½ teaspoon salt
2 onions, sliced
Boil the beetroots until tender. Drain, reserving 300ml of the cooking liquid, and set the beetroots aside until cool enough to handle.
When ready, slice of the tops and bottoms then slip off the skins with your fingers. Slice the beetroots and set aside.
In a medium sized saucepan bring the vinegar and reserved cooking liquid to the boil.
Add the mustard, salt and sugar. Stir to mix and bring back to the boil then remove the saucepan from the heat.
Layer the beetroot and onion slices in sterilized jars.
Cover with the hot vinegar, replace the lids and store in a cool place for a few days before using.