This is a wonderful, refreshing addition on a hot Sunday afternoon, alongside with fresh bread and butter, boiled eggs, cold cuts of meat, fruit cake, scones, maybe a tin of red salmon and a bottle of chilled Riesling or a nice light fruity Rose.
This is also wonderful with picnic food, smoked salmon or an assorted cheese board.
2 red beets
1 tbsp salt
1 cup sugar
1 cup malt vinegar
Use a fork to run through the surface of the cucumber, vertically downwards, to obtain a fluted pattern when sliced.
Cut cucumber into thin slices and put into a large bowl, sprinkle with salt and mix well. Leave the cucumber for 10 minutes to absorb the salt then rinse with cold water. Drain off excess liquid in a colander. Return cucumber to the large bowl and add carrots and beets.
Combine sugar and vinegar together. Add to cucumber, beets and beets and mix well.
Place into a plastic container, and refrigerate overnight or for a few hours before serving.
Garnish with mint or parsley.
Keeps in the fridge for a week.
Here are six more pickling recipes from the Food & Wine magazine.