Name: Pickled beetroot
Total time: 1 h 20 min
Yield: Makes 2-3 jars
Ingredients: 1kg beetroots; 600ml red wine vinegar, plus 2 tbsp; thyme, a few sprigs; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 2 tsp whole black peppercorns; 1 tbsp dried chilli flakes; 400g caster sugar

two kilner jars on a wooden board filled with deep red beetroot

1kg beetroots
600ml red wine vinegar
plus 2 tbsp
thyme
a few sprigs
1 tbsp coriander seeds
1 tbsp cumin seeds
2 tsp whole black peppercorns
1 tbsp dried chilli flakes
400g caster sugar

Method

step 1
Put the beetroots into a large pan and pour over enough just-boiled water to cover. Add 2 tbsp of vinegar and a large pinch of salt, and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until the beetroots are really tender. Remove from the pan, reserving the cooking liquid, and allow to cool slightly. Once cool enough to handle, peel and cut into ½cm slices or, if small, quarter or half.
step 2
When making any pickle, jam or preserve, it’s important to sterilise the jars thoroughly. Heat the oven to 160C/fan 140C/gas 3. Wash the jars and lids really well in hot, soapy water and rinse well but don’t dry. Put onto a tray and into the oven for 10 minutes, until piping hot, then remove. Once the jars have cooled, tightly pack in the beetroot slices so that they fit snugly and add a couple of thyme sprigs to each jar.
step 3
Tip the coriander, cumin, peppercorns and chilli into a pan and toast over a medium heat for a few minutes until fragrant. Pour in 600ml of vinegar, the sugar, ½ tsp of fine sea salt and 200ml of the beetroot cooking liquid. Heat until the sugar and salt are dissolved. Pour into a large jug, then pour over enough of the pickling liquid to fill the jars and fully submerge the beetroots. Put on the lids and leave for at least a week, though it will be perfect if left for a month.