The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...

Clean the jars and lids with hot soapy water and rinse well. Drip dry upside down, then place in a low temperature oven (100°C), for 20 minutes. Wash, peel and slice the beetroot into thinly ...

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Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the ...

The pickled beetroot is delicious and pairs nicely ... Slice them into quarters or halves depending on how big your beets are. If my beetroot are really large, I cut them into more bite-sized ...

Using a pair of scissors, snip the top and bottoms off the onions or shallots then put in a large bowl and cover with boiling water. Leave for 3–4 minutes, then drain. When cool enough to handle ...

These pickled cucumbers are an ideal blend of sweet and sour. They pair up not only with evening snacks but are also a great way to brighten up any bland meal.