Pickled Parsnips


400ml white wine vinegar
400ml water
250g caster sugar
1 tsp pepper corns
6 bay leaves
1 tsp cumin seeds
1.5kg parsnips, beetroot, turnips or carrots, peeled and cut into 1cm slices.


Bring vinegar, water, sugar and spices to the boil.  

Allow to cool before pouring over root vegetables.

Seal and store in fridge for 4 weeks before using.