Jamie Oliver

Chilli pickled sweet & sour beets

Chilli pickled sweet & sour beets

Makes 2 litres
Cooks In1H 10M plus time to infuse
DifficultyNot too tricky
Jamie Magazine
Recipe From

Jamie Magazine

By Charlie Clapp

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  • 1.5 kg beetroots , different colours and sizes
  • 100 ml balsamic vinegar
  • 400 ml white wine vinegar
  • 200 g golden caster sugar
  • 3 fresh red chillies
  • 1/2 lemon
  • 1 tablespoon coriander seeds
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  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 vinegars and sugar. Halve the chillies lengthways and add to the pan along with a squeeze of lemon juice, the coriander seeds and a pinch of sea salt, then 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.


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