Pickled Shallot Rings

• 400 g Pickle Liquor
• 1 beetroot, thinly sliced
• 4 shallots

In a small pot, bring the pickle liquor to a boil with the sliced beetroot so it is infused with red. Strain the liquor while it’s hot, then pour it over the shallot rings. Cover with clingfilm and allow to cool. Store in an airtight jar for up to a month.