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Who’d have thought you could pickle and eat watermelon rind?

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Delia prefers to bake rather than boil her beetroots and then pickle them in red wine vinegar rather than the more usual malt. This, she told me over a Cherry Bakewell, goes to make a milder more beetrooty pickle.

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You may need some emotional support for this recipe as peeling 2kg of onions can be a long, tedious and tearful process. Not dissimilar to listening to an entire Coldplay album.

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