Recipe for short-life beetroot pickle

I pulled a lot of small beets and onions the other day to make room in the tunnel for tomatoes that are itching to get into permanent ground.  In a couple of weeks I’ll have plenty more beets outside so this pickle is not very vinegary and maintains the real flavour of the beets.  It will keep for a week or two in a jar in the fridge.  Perfect on a sandwich or salad!

  1. Cook barely washed beets in boiling water with a good chunk of the stem left on to prevent colour leaking.
  2. When they’re cooked, drained and slightly cool remove the skins and slice thinly or leave the very small ones whole.
  3. In a saucepan over a medium heat dissolve approximately 220g / 8oz sugar in 1 pint / 560ml water.  Next add finely sliced onions and 1/2 pint / 280ml red wine vinegar.  Stir.  Remove pan from heat.
  4. Place the beets in sterilised jars and cover with the warm pickle.  Cool before covering and refridgerating.

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