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Chilli pickled sweet & sour beets
snacks and sides | makes 2 litres
1 Place the beets in a pan of salted water and bring to the boil. Simmer for 30 minutes until cooked, then drain and leave to cool. You should be able to slip off the skins once they're cool enough to handle. Halve or quarter any big ones, leave smaller ones whole.
2 In a separate pan, add the remaining ingredients and a pinch of sea salt, and place over a high heat. Bring to the boil, stirring until the sugar dissolves. Spoon the beets snugly into jars, then pour the pickling liquid on top. Add a chilli to each jar, seal, and leave for a few days to infuse.
Per 100g jar 97 cals, 0.1g fat (0g saturated), 1.9g protein, 23g carbs, 22.3g sugars
from Issue 44
ingredients 1.5g beets, different colours and sizes
100ml balsamic vinegar
400ml white wine vinegar
200g golden caster sugar
3 red chillies, halved lengthways
1 tbsp coriander seeds
A squeeze of lemon juice