Pickled beetroot and carrots

Tim says this pickle makes a great accompaniment for cold meats, patés and smoked fish - delicious on their own, or in a salad. To make a dressing, take a little of the pickling liquid and add a couple of spoonfuls of olive oil.

Ingredients

• 200 g sugar
• 250 ml water
• 250 ml white wine vinegar
• 2 cinnamon sticks
• 1 tsp each of cloves, allspice and black peppercorns
• Whole fresh beetroots and carrots

Preparation

1. Wash the beetroot and boil until just cooked and retaining a little firmness.
2. Wearing rubber gloves and while still hot, carefully remove the skin.
3. If using carrots, peel and leave 1cm of stalk then lightly boil in salted water so they are still crunchy
4. Prepare the pickling liquid by putting all the other ingredients in a clean pan, bringing to the boil and simmering for 5 minutes.
5. If the beetroots are small keep them whole, otherwise cut into chunks and place in a sterilised kilner jar. The same applies to the carrots.
6. Cover with the pickling liquid complete with the cinnamon and spices. Allow to cool, close the lid and pop in the fridge.