A great match with goat's cheese or Persian fetta, this pickle is also wonderful served with barbecued kangaroo or beef. It will keep for up to three weeks in the fridge.
½ tsp fennel seeds
6 large beetroots
350ml malt vinegar
75g brown sugar
1 tsp minced ginger
3 garlic cloves, minced
1 bird's-eye chilli, finely chopped
10 black peppercorns
1 tsp sea salt
Dry-roast fennel seeds in a frying pan over a gentle heat until fragrant, then cool and grind to a powder.
Cook beetroots whole in a large saucepan of boiling water until soft. Refresh beetroots in cold water and peel, then coarsely grate into a large bowl.
Put remaining ingredients, including ground fennel, into a stainless steel saucepan and bring to the boil. Reduce to a simmer, then cook until liquid has reduced by a third.
Pour hot liquid over grated beetroot, stir well and pack into two sterile, 500-millilitre jars.