Gin Beetroot Pickle

Heat the red wine vinegar (275 ml), sugar (30 g), fine sea salt (15 g), juniper berries (2 tsp), coriander seeds (1 tsp) and [strips from 1 lemon zest] in a small pan until simmering; infuse for 20 minutes. Start 20m timer

Reheat the pickling liquid until almost boiling, remove from heat, and stir in the gin (2 tbsp). Place beetroot (300 g) in a sterilised 750 ml jar, then pour in the hot pickling liquid.

Cool completely, then press clingfilm onto the surface to submerge the beetroot. Close the jar and leave for at least 2 hours before serving. Store in the fridge for 2-3 weeks. Start 120m timer