This pickle is a Indian staple along with Mango Chutney. Its a perfect accompaniment with anything really, you could even include it in a cheese sandwich.
INGREDIENTS
2 small red beetroots, peeled, halved lengthwise, cut into 2 cm thick wedges
2 Large white radish ( Mooli) peeled and coarsely grated
1 tablespoon fennel seeds
350ml white wine vinegar
2 tablespoons salt
1 tablespoon sugar
METHOD
In a large pan bring the vinegar, beetroot wedges, salt, sugar, fennel seeds and 225ml water and bring to a boil, stirring until salt and sugar are dissolved.
Pour brine over the grated radish and pack into sterilised jars and seal.
Refrigerate for at least a day before serving.
The Pickle will keep in the fridge for up to a month
Original Recipe GUNPOWDER
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