Perfect pickles
Make your own pickles and add them to your cooking for really flavourful dinners!
by Pam Corbin
A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel, barbecued foods or served simply with a good cheddar and crusty bread.
For this recipe you will need two 500ml/18fl oz sterilised jars.
