Beetroot pickles make a good accompaniment to cold meats and other salads. Kept in the refrigerator in tightly covered jars, the pickles will keep for many weeks.
6 medium-sized beetroots cold water
12 fl. oz. wine vinegar
12 tablespoons dry mustard
1 teaspoon salt
9 oz. sugar
2 onions, sliced
2 teaspoons dill seeds
Boil the beetroots until they are tender. Drain and set aside, reserving 10 fluid ounces of the liquid. When the beetroots are cool, slice off the tops and bottoms. Then, using your fingers, slip off the skins. Slice the beetroots and set aside.
In a medium-sized saucepan bring the vinegar and reserved cooking liquid to the boil over moderate heat. Add the mustard, salt and sugar. Stir to mix, and bring to the boil again. Remove the saucepan from the heat and set aside.
Arrange the beetroot slices and onions in layers in clean, screw-top jars. Add the dill seeds. Cover with the hot vinegar mixture. Tightly screw on the tops of the jars. Cool and place in the refrigerator. Allow the beetroot to stand for a few days before using. Serve very cold.