Two recipes here for pickles, both of which make great presents for friends and family.
Pickled onions. Take small onions or shallots, pour boiling water over to soften skins. Peel and add to sterilised jars (10 minutes in a low oven), pour over malt vinegar and ensure the jars are fully filled. Keep for at least three months to ensure they are matured.
Roasted beetroot in red wine vinegar. Take fresh beetroot, cut of tops and bottoms - do not peel. Roast in a low oven with olive oil and salt until tender. Allow to cool and then peel. Slice and put into sterilised jars,fill with red wine vinegar and store to mature as above.