Rose Beetroot Pickles

• 250 g (9 oz) beetroot, finely sliced into rounds or peeled into long strips
• 1 tsp

Combine the beetroot with the salt, lightly massaging to soften each and every piece.

Mix together the remaining ingredients in a jug so that everything is well combined.

Pour the brine over the beetroot and pour the mix into a clean and sterilized jar.

Seal the jar and leave at room temperature for 3–5 days, then move to the refrigerator to store for up to 1 month.