Beetroot Vinegar


  • 1 litre (35 fl oz) beetroot juice
  • 250 ml (9 fl oz) white wine vinegar
  • 2 star anise
  • 6 juniper berries
  • 6 black peppercorns


Combine the ingredients in a pan and bring to a simmer. Remove from the heat and leave to steep until cool, then bottle.


In an airtight jar in the fridge or a cool place for up to 1 year.