I hadn’t thought to do Pickled Beetroot, until I was asked to make some.
Had a BBQ one night and I brought a jar out, and everyone who had some loved it.
So here is a basic recipe for pickling beetroot!
Sweet, tangy pickled beetroot—perfect for sandwiches, salads, or serving alongside roasts.
Pickled Beetroot
Course: SidesCuisine: AustralianDifficulty: Easy
Servings
10
servingsPrep time
10
minutesCooking time
40
minutesCalories
70
kcalTotal time
50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 kg fresh beetroot
1 ½ cups (375ml) white vinegar
1 cup (220g) white sugar
1 cup (250ml) water
1 tsp whole cloves (optional)
½ tsp salt
Directions
- Wash beetroot thoroughly and trim tops, leaving about 2cm of stem.
- Place in a large saucepan and cover with water.
- Bring to the boil, reduce heat and simmer for 35–40 minutes or until tender.
- Drain and cool slightly, then peel skins (they should slip off easily). Slice thinly.
- In a separate saucepan, combine vinegar, sugar, water, salt, and cloves. Bring to the boil, stirring to dissolve sugar.
- Simmer for 5 minutes.
- Pack sliced beetroot into sterilised jars and pour over hot pickling liquid.
- Seal jars and allow to cool. Store in fridge once opened.
Notes
- Store unopened jars in a cool, dark place for up to 6 months.
- Great on burgers, wraps, or as a salad topper.
- Add a few peppercorns or bay leaves for variation.
- For a sweeter result, increase sugar slightly.
- Use gloves when handling beetroot to avoid staining hands.
Responses to “Pickled Beetroot”
I love beetroot. Thank you for the recipe 🙂 What type of shelf life would the beetroot have?
Thank you for the recipe I am about to try it out and I am sure I will love it!! Thanks again!!