Quick Beetroot & Ginger Pickle

Serves 1 x 500 ml Jar ● Prep Time 10 Mins ● No Cooking Time
This quick pickle uses raw beetroot for extra crunch and fresh ginger for a flavour pop that is a perfect match to Asian dishes. Try it with duck breasts rubbed with a mixture of Chinese Five Spice and salt, or with pork or tofu steeped in a sweet and spicy char siu-style marinade. You can use red, candy-striped or golden beetroot, each in their own jars or the red ones will stain the others.
method

2 beetroot, about 500g trimmed weight

250ml Aspall cyder vinegar

125ml water 

50g Billington’s golden granulated sugar 

20g fresh ginger root, peeled and cut into thin matchsticks 

1 medium-hot red chilli, left whole, slit along one side 

1 tbsp coriander seeds

½ tspn Bart’s peppercorns (pink or black) 

1 tspn Maldon sea salt

2 Bart’s lime leaves, shredded 

500ml kilner jar

  1. Top and tail and peel the beetroot (you might want to wear clean rubber gloves for this). Using a mandolin grater or a sharp knife and a steady hand, cut the beetroot horizontally into wafer thin slices. Pack into the Kilner jar.
  2. Put the remaining ingredients into a saucepan and heat, stirring, until the sugar has dissolved. 
  3. Bring to a boil, pour the spiced vinegar over the beetroot and seal the jar. 
  4. Once cooled, refrigerate for at least 24 hours before eating. 
  5. The pickle will keep in the fridge for two weeks. 

Recipe credit: Made in East Anglia

ingredients

2 beetroot, about 500g trimmed weight

250ml Aspall cyder vinegar

125ml water 

50g Billington’s golden granulated sugar 

20g fresh ginger root, peeled and cut into thin matchsticks 

1 medium-hot red chilli, left whole, slit along one side 

1 tbsp coriander seeds

½ tspn Bart’s peppercorns (pink or black) 

1 tspn Maldon sea salt

2 Bart’s lime leaves, shredded 

500ml kilner jar

method
  1. Top and tail and peel the beetroot (you might want to wear clean rubber gloves for this). Using a mandolin grater or a sharp knife and a steady hand, cut the beetroot horizontally into wafer thin slices. Pack into the Kilner jar.
  2. Put the remaining ingredients into a saucepan and heat, stirring, until the sugar has dissolved. 
  3. Bring to a boil, pour the spiced vinegar over the beetroot and seal the jar. 
  4. Once cooled, refrigerate for at least 24 hours before eating. 
  5. The pickle will keep in the fridge for two weeks. 

Recipe credit: Made in East Anglia