My friend Dr Kyle supplies me with the seeds I need each year for the garden. She is also a great cook, so I was delighted when she shared this easy pickled veg recipe with me. She uses beetroot, but I like to use carrots or radishes as well. Cucumbers work too – although they should not be boiled before adding to the pickling liquid. Keep any extras in a non-reactive container and in a cool place. I love to eat these easy pickled vegetables with a dollop of yogurt or sour cream as a salad or side dish – great with leftover meat.