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Gin beetroot pickle
Makes: 8-10 servings
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Gin beetroot pickle
Perfect with leftover roast beef, pâté, smoked fish or a ploughman’s
Makes: 8-10 servings
Prep time: 20 minsTotal time:
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Myles Williamson
See more of Myles Williamson’s recipesMyles Williamson
See more of Myles Williamson’s recipesIngredients
- 275ml red wine vinegar
- 30g sugar
- 15g fine sea salt
- 2 tsp juniper berries
- 1 tsp coriander seeds
- strips of zest from 1 unwaxed lemon
- 2 tbsp gin
- 300g finely sliced raw beetroot
Step by step
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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.
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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.
Tip*Sterilise your jars for 5 minutes in a medium-hot oven (190°C, fan 170°C, gas 5).
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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.