You can use this recipe for either cucumber, beetroots, onions, beans or any other vegetable you may wish to pickle. Just make sure the produce is fresh (crisp) and clean when pickling. I've use the example of the recipe for beetroots below. With cucumbers and onions you do not cook them. I have plenty of fennel seeds so please hit me up if you need them and I will give you some for your pickles.
Makes: 1 jar of pickled beetroots
Ingredients: 1 wide mouth sealable glass jar (approx. 1 litre size) 500g beetroot (approx. one bunch) 1 cup water 1 cup vinegar 125g (1/2 cup) sugar Optional spices: 2 bay leaves, 5 black peppercorns, dill or fennel seeds.
Clean wide mouth glass jar thoroughly and sterilize jar and lid by warming in oven at 150 C until hot.
Take tops off beetroots and boil beets for 25-35m until tender. Drain beets and let cool for a minute before rubbing off the peel.
Boil water, vinegar and sugar (+spices) on the stove until sugar is completely dissolved. Meanwhile slice the beets 1/2cm thick and layer in jar. They should be packed in gently but tightly.
Pour the liquid once all ingredients have dissolved over the beets in the jar. Put the lid on. Let cool on the counter then place in fridge. Leave for a few days to infuse before you enjoy in a salad, on a burger or sandwich.