• 500 g (trimmed weight) Beetroot
  • 250 ml Aspall cyder vinegar
  • 125 ml water
  • 50 g golden granulated sugar
  • 20 g fresh ginger root, peeled and cut into thin matchsticks
  • 1 medium-hot red chilli, left whole, slit along one side
  • 1 tbsp coriander seeds
  • 0.5 tsp peppercorns (pink or black)
  • 1 tsp sea salt
  • 2 lime leaves, shredded


  1. 1

    Top and tail and peel the beetroot (you might want to wear clean rubber gloves for this).

  2. 2

    Using a mandolin grater or a sharp knife and a steady hand, cut the beetroot horizontally into wafer thin slices.

  3. 3

    Pack into the Kilner jar.

  4. 4

    Put the remaining ingredients into a saucepan and heat, stirring, until the sugar has dissolved. 

  5. 5

    Bring to a boil, pour the spiced vinegar over the beetroot and seal the jar.

  6. 6

    Once cooled, refrigerate for at least 24 hours before eating. This will keep in the fridge for two weeks.

Nutritional Details

Each serving provides
  • Energy 243kj 58kcal 3%
  • Fat 0.1g <1%
  • Saturates 0.1g <1%
  • Sugars 11.1g 12%
  • Salt 0.84g 14%

% of the Reference Intakes

Typical values per 100g: Energy 243kj/58kcal

Each serving provides

14.5g carbohydrate 1.2g fibre 0.7g protein

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