Chilli pickled sweet & sour beets

Name: Chilli pickled sweet & sour beets
Cook time: 70 min
Total time: 70 min
Ingredients: 1.5kg beets, different colours and sizes; 100ml balsamic vinegar; 400ml white wine vinegar; 200g golden caster sugar; 3 fresh red chillies; ½ a lemon; 1 tablespoons coriander seeds

Dairy-free Vegan Vegetarian

1 hr 10 mins plus time to infuse

Not Too Tricky

makes 2 litres

nutrition per serving

Calories

0.1g

Fat

NaNg

Saturates

22.3g

Sugars

25%

0.3g

Salt

1.9g

Protein

23g

Carbs

1.9g

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Charlie Clapp

Ingredients

1.5kg beets, different colours and sizes

100ml balsamic vinegar

400ml white wine vinegar

200g golden caster sugar

3 fresh red chillies

½ a lemon

1 tablespoons coriander seeds

Method

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.
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.