Pickled Beetroot

How to make pickled beetroot

  • 4 beetroot large
  • 3/4 cup water
  • 1 1/2 cup white vinegar
  • 3/4 cup sugar
  • 1/2 tsp peppercorns
  • 1 bay leaf
  • 2 whole cloves
  • 1/2 tsp mustard seeds
  • 1/2 cinnamon stick
  • 1/4 tsp salt
  1. Wash beetroot thoroughly and cook in water until tender (no need to peel)
  2. Cool and remove skin. Use gloves if you don’t want to stain your hands
  3. Cut beetroot into slices or rounds
  4. Place all other ingredients in a saucepan and bring to the boil
  5. Simmer for 5 minutes and then strain.
  6. Pack beetroot into hot sterilised jars and top up with vinegar mixture.
  7. Seal and store in a cool place.

It will keep for several months in the fridge

Pickled Beetroot