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Gin beetroot pickle


Makes: 8-10 servings
timePrep time: 20 mins
timeTotal time:
Gin beetroot pickle
Recipe photograph by Toby Scott
Perfect with leftover roast beef, pâté, smoked fish or a ploughman’s

Makes: 8-10 servings
timePrep time: 20 mins
timeTotal time:

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Ingredients

  • 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

  1. 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.

  2. 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). 

  3. 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.

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