Ingredients:
  • 2 medium white onions finely sliced
  • 1 small beet julienned
  • 2 tablespoons sea salt
  • pinch of asafoetida
  • 60 ml (1/4 cup) white vinegar
  • 2 teaspoon sugar
Method:
  1. Finely slice the onion and place in a large bowl
  2. Julienne the beet and place this in the same bowl with the onion.
  3. Sprinkle 2 Tbsp of the kosher salt over the onion and beet and leave for 30 minutes.
  4. Squeeze the vegetables to remove excess water and place on a plate with a couple of sheets of absorbent paper.  Lay another sheet on top and press down to blot up excess moisture.
  5. Transfer this into a bowl with the vinegar, sugar and asafoetida. Mix well.
  6. Store for half a day or overnight to allow the pickling to occur.
You may like to add a little salt to the pickles or rather allow diners to add their own salt preference at the time of eating.