Chilli pickled sweet & sour beets

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


? 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

© 2016 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.