This quick beetroot pickle is spicy and faff-free. The beets are preserved in cider vinegar and kissed with the heat of a chilli. They make the perfect addition to any cheese sandwich - and just like great cheese, they improve with age.
- 300g uncooked beetroot
- 20g sea salt
- 200g cider vinegar
- 1 tbsp honey
- 1 dried chilli
- 1 tbsp coriander seeds
- 2 bay leaves
- 1 sterile 500ml Kilner jar
- First things first, you need to roast the beets. If you're short on time you can skip the first three steps of this recipe by using pre-cooked beetroot, but if you've got the time, roasting them yourself is worth the wait.
- Take your beets and half or quarter them (don't worry about scrubbing or peeling because you'll take the skins off later). Roast the beets in a tinfoil parcel for 2 hours at 150ºC. Once they are soft, take them out of the oven and leave them to cool.
- Using a sharp knife you'll be able to scrape off the skin. It should come away quite easily. Then give the skinned and roasted beets a quick rinse to remove any leftover mud and thinly slice them.
- Place the slices on a big plate and sprinkle with sea salt, using your fingers to mix it all in. Leave to cure for 30 minutes then place the sliced and salty beets into a sterilised jar.
- In a small pan, boil up the cider vinegar, honey, chilli, coriander and bay leaves.
- Once boiled, pour the hot pickle liquor over the beets and shut the lid, leaving the beetroot to cool. Keep in the fridge and eat within a month.
Watch Tom make the Ultimate Crisp Sandwich and find the individual recipes below.