Beetroot pickle

Trim and peel the beetroot and slice the onions and garlic thinly. In a large saucepan, combine the coriander seeds, vinegar and sugar with 250ml of cold water. Bring to a simmer to dissolve the sugar. Add the beetroot, onions and garlic, and season, then bring a boil. Simmer for 1½ hrs, until the mixture is glossy and syrup-like and the beetroot is tender. Pour into sterilised jars and seal with a lid. Store in a dry, cool place for up to three months. Once opened, store in the fridge and eat within a week.

Makes 1kg 1kg baby beetroot 2 red onions 2 cloves of garlic 1 tbsp coriander seeds 500ml white wine vinegar 550g sugar sea salt and black pepper