This light pickle is sweet, delicious and perfect with cold cuts and punchy British cheeses
Prep:20 mins Cook:10 mins
Nutrition per serving
1kg small beetroot
200g caster sugar
300ml white wine vinegar
2 allspice berries
2 bay leaves
1 tbsp olive oil
Sterilising your jars To sterilise your jars, wash in hot
soapy water, then leave in a low
oven to dry completely.
Boil the beetroot for 15 mins until the
point of a sharp knife is easily inserted,
then leave to cool. Drain, remove the
stalks and peel the beetroot, then thickly
slice and pack into a large sterilised
Kilner jar (see tip below).
Tip the sugar, vinegar, 200ml cold
water, the spices and bay leaves into a
saucepan and bring to the boil. Reduce
to a simmer and bubble gently, stirring,
for 2 mins until the sugar has dissolved.
Carefully pour the hot vinegar mixture
over the beetroot (you might not need it
all), including the spices and bay, then
leave to cool, uncovered. Once cool, pour
over the olive oil, seal the jar and keep in
the fridge for up to a month.