A sweet, sharp pickle is a must-have at Christmas, and homemade is always superior to shop-bought. Be sure to wear gloves when preparing the beetroot to avoid purple-stained fingers!
Nutrition: Per tbsp
Put the carrots and beetroot in a large bowl and toss with 1 tsp sea salt. Cover and leave at room temperature for 4-6 hrs (or overnight) to soften slightly and draw out the moisture.
Sterilise the jars. Rinse the veg to remove any excess salt, then tip into a large pan with the apples, onion, chilli, garlic, mustard seeds, peppercorns, cloves, cinnamon stick and cranberries. Add the sugar, vinegar, bay leaves and 150ml water, and bring to a simmer over a medium heat. Cook for 10 mins, stirring occasionally.
Scoop 50ml of the hot liquid into a small heatproof bowl and whisk in the ground spices and flour until you have a smooth paste. (Add a little more liquid to loosen, if needed.) Stir the paste into the pan and simmer for 5 mins, stirring until the mixture has thickened slightly and the carrots have softened but still retain a little bite.
Spoon the hot pickle into the warm sterilised jars, packing it in tightly and making sure all the solids are covered by the liquid. Seal the jars while hot, then leave to mature in a cool, dark place for at least two weeks for the best flavour. Will keep in a cool, dark place for up to a year. Once opened, chill and eat within a month.
