This quick pickle recipe is perfect for red cabbage and beetroot.

Store in an airtight container in the fridge for up to a week for easy access to crunchy pickles throughout the week.

Ingredients	Equipment to have ready
1/2 red cabbage, shredded or 5 beetroot, peeled and thinly sliced	Chopping board
1 big pinch of sea salt	Sharp knife
1-2 tsp sugar	Large airtight container with a lid
2 tbsp red wine or sherry vinegar	Measuring spoons

Method

1. Put the salt 1 tsp sugar and vinegar in an airtight container. Mix well and taste to see if there is a nice balance of flavours for your taste. It may need more sugar.
2. Add the shredded cabbage or beetroot and put the lid on.
3. Shake and store in the fridge for at least 4 hours, shaking every so often if you can.