Pickled Beetroot

5 from 3 votes

These beetroot pickles offer a delightful fusion of tangy, sweet, and earthy flavours that can be added to sandwiches, salads and other dishes.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American, Australian, British, New Zealand, Western

Servings: servings

Calories: 74kcal

Author: Libby Hakim

Equipment

large sterilised jar
large saucepan

Ingredients

700 grams beetroot (about 3 medium beetroots) (see above post for how to choose the best beetroots for pickling)
1 cup white vinegar (250 ml)
1 cup water (250 ml)
½ teaspoon salt
½ cup white sugar
½ teaspoon black peppercorns
½ teaspoon whole cloves
½ teaspoon ground allspice

Instructions

Boil Beetroot

Start by washing the beetroots. If they still have stems attached, trim off, leaving a few centimetres attached to the beetroot.
Place into a saucepan and cover beetroots with water.
Boil for about 30 minutes or until tender when pierced with a fork. Smaller beetroots might take about 20 minutes and large beetroots might take about 40 minutes or more.
Let beetroots cool to a warm temperature and then rub off the skins with your hands.
Slice beetroot (or cut into chunks if preferred).

Pickling Beetroot

Place beetroot into a sterilised jar.
Combine remaining ingredients in a saucepan and bring to the boil. Simmer for 10 minutes.
Pour through a sieve and into the beetroot jar.
Seal jar and store in fridge.

Notes

Storing: Once the sterilised jar is sealed, store in the fridge for up to a couple of weeks OR rely on your own knowledge/research on how to can and preserve vegetables.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

The easiest way to sterilise a jar is to place the jar, lid and any rubber seal in the dishwasher on the hottest cycle and then allow it to air dry on a clean paper towel.
Wear rubber kitchen gloves if you want to avoid stained hands. (I don't bother – it only lasts a day!)
To choose the best beetroots for pickling, look for medium-sized or smaller beetroots that are firm, smooth-skinned, free of blemishes and with fresh greens attached.

Nutrition