Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Peel the turnips and beets then cut in half and into slim wedges. Put the veg in 1 large or 2 smaller sterilised jars.
Put the chillies, vinegar, sugar and sea salt in a pan with 250ml water. Bring to a simmer, stirring until the sugar has dissolved.
Pour the liquid over the veg then leave to cool. Seal the jars then leave in a cool dark place for a week. Once opened, the pickles will keep in the fridge for 2-3 weeks.