for 1 glass

Pickles

1 dl	water
1 ½ dl	white wine vinegar
2 tbsp	maple syrup
1 cm	ginger peeled, in slices
½	cinnamon stick
½ tsp	cayenne pepper
¼ tsp	aniseed
5	peppercorns
1 ½ tsp	salt
200 g	raw beetroots, peeled, cut into 1 cm pieces
1	pear, peeled, cut into 1 cm pieces

How it's done

Pickles

Pour the water into a pan along with all the other ingredients up to and including the beetroot, bring to the boil. Reduce the heat, cook for approx. 3 mins. Remove the cinnamon stick. Remove the beetroot with a slotted spoon, place the beetroot and pears in the clean preserving jar that has been rinsed with hot water. While still boiling hot, pour the liquid over the cubes of beetroot and pear to just below the rim. Seal the jar immediately, leave to cool on a towel. Leave to infuse for approx. 4 hrs.

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