Beetroot Pickle

Makes four 1lb. (450g) jars

Description/Notes:

A spicy beetroot pickle that is an ideal accompaniment to cold meat

Ingredients:

6 medium beetroot, cooked, skinned and thinly sliced

juice of one lemon

3 large onions

half a pint (285ml) water

2 tsp. dill seed

10 oz. 9275g) caster sugar

1 lb. (450g) cooking apples

half a tsp. salt

1 rounded tbsp. ground mustard

12 fl. oz. (340 ml) red wine vinegar

Cooking Instructions:

Peel and core the apples then slice them
Peel and thinly slice the onions
Put the apples in a pan, cover with water then add the lemon juice
Simmer gently for about 5 minutes until the apples are just soft then drain from pan
Place the sliced beetroot, onions, dill and apples in warmed wide necked jars
Bring the water and vinegar to the boil then remove from heat
Add a little water to the mustard and mix to form a paste then add the salt and sugar
Add the mustard mixture to the vinegar and water and bring to the boil
Pour onto the jars while still hot
Secure the jars tightly