Pickled beetroot is a yearly tradition I make in September or October and store ready for the Christmas season, where I usually serve the beetroot with cold meats or a cooked ham. The beetroot is left to infuse in the spicy vinegar, to make the most delicious and punchy classic accompaniment.

Ingredients

makes 3-4 jars (500ml)

• 1 kg beetroot, washed and tops/bottoms trimmed

• 1-2 tbsp olive oil

• 4 tsp sea salt

pickling vinegar

• 8-10 cloves

• 1 tbsp black peppercorns

• 1 tbsp coriander seeds

• 1 tbsp yellow mustard seeds

• pinch chilli flakes

• 3-4 bay leaves

• 80g coconut sugar

• 700ml apple cider vinegar

Start by rubbing each beetroot with a little oil and add them to a baking tray. Cover the beetroot with an upside down baking dish. Bake Fan 180 for about 1 hour. Leave to cool and peel off the skin. Cut the beetroot into wedges and pack them into sterilised jars. Add 1 tsp of sea salt into each jar.

Make the pickling vinegar.

Add the cloves, peppercorns, coriander and mustard seeds to a saucepan and toast them over a low heat, until you can smell the aroma from the spices.

Add the chilli flakes, bay leaves and coconut sugar and pour over the vinegar. Bring the mixture to a simmer and stir the mixture to make sure the sugar has dissolved.

Remove from the heat and carefully pour the hot vinegar into the jars and seal them shut.

Store in a dark cool place for at least 2 weeks.