1/3 cup Neterfoods Pineapple vinegar buy here
Black pepper 1 teaspoon
Mustard seed 1teaspoon
Water 1/3 cup
1spring Onion (bulb)
Salt 1/2 teaspoon
- Combine everything in a pot and turn on the heat, stir till sugar is dissolved.
- Once it's heated and the aroma fills the kitchen, strain brining liquid to a glass container or heat resistant container with your arranged beetroot and carrot mustard seeds cover, and let rest to cool on counter.
- Place In fridge to cool for another few hours. Can be consumed when ready.