I usually have a jar of homemade pickled beets in the fridge. Beets are usually quite cheap, especially in winter when other vegetables are more expensive. They go well with all kinds of meat and other savoury meals.

Trim beets and wash. In saucepan, cover beets with water and simmer until fork tender. Drain and, when cool, peel and slice into 1/2cm. slices. Pack into sterilized pint jars. Add 1/2 tsp. salt and 1 tbspn. sugar to each jar. For larger jars, increase quantities in the same proportion.

 Boil, for 1 minute, enough cider vinegar and water (2 parts vinegar to 1 part water) to cover the beets and fill the jars. Pour over beets and seal. Store in fridge after opening.

The ones I buy are the older (or should I say "more mature") beetroots without their leaves as they are cheaper but still good for pickling.

Any idea where to get the elderflower cordial? Or something else to use as a substitute.

Thanks, that's very helpful. I should have tried the search myself.