Quick Beetroot & Ginger Pickle
- Top and tail and peel the beetroot (you might want to wear clean rubber gloves for this). Using a mandolin grater or a sharp knife and a steady hand, cut the beetroot horizontally into wafer thin slices. Pack into the Kilner jar.
- Put the remaining ingredients into a saucepan and heat, stirring, until the sugar has dissolved.
- Bring to a boil, pour the spiced vinegar over the beetroot and seal the jar.
- Once cooled, refrigerate for at least 24 hours before eating.
The pickle will keep in the fridge for two weeks.
Recipe credit: Made in East Anglia