We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Heat the red wine vinegar, sugar, fine sea salt, juniper berries, coriander seeds and strips of lemon zest in a small pan until just simmering; set aside to infuse for 20 minutes.
Reheat the pickling liquid until almost boiling, remove from the heat and stir in the gin. In a sterilised* 750ml jar, put the beetroot and pour in the hot pickling liquid.
*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
Cool completely then press clingfilm down on the surface so that the beetroot is submerged, then close the jar. Leave for at least 2 hours before eating. It will keep in the fridge for 2-3 weeks.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our