Gin beetroot pickle
- 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
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.