Beetroot Pickle

• 6 x Medium Beetroot, cooked, skinned and thinly sliced.


• 1lb cooking apples


• 3 x Large Onions


• juice of one lemon


• half pint water


• 12 fl. oz Red wine Vinegar


• 1 rounded tablespoon mustard powder


• half teaspoon salt


• 10 oz caster sugar


• 2 x teaspoons finely ground mint (or mint jelly)


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1. Peel, core and slice apples


2. Peel and thinly slice onions


3. Place apples in pan, cover with water and then add the lemon juice.


4. Simmer gently for about 5 minutes until apples are soft then drain from pan.


5. Place the sliced beetroot, onions, mint and apples in warmed wide necked bottles or jars.


6. Bring the water and vinegar to the boil then remove from heat.


7. Add a little water to the mustard and mix to make a paste then add salt and sugar.


8. Add the mustard mixture to the vinegar and water and bring to the boil.


9. Pour onto the jars while still hot.


10. Secure the jars tightly.