Chapter 3 · Creative Pickling

Pickled Beetroot

Pickled beetroot is vibrant, flavourful, and makes a stunning addition to salads, sandwiches, or as a side dish.

Method
Water-bath canned
Ready in
At least 1 week
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Ingredients

Units
Batch

Short on veg, or got a glut? Tap any underlined amount and type what you have - everything else rescales to match.

  • kg beetroot, scrubbed
  • ml water
  • ml apple cider vinegar
  • tbsp pickling salt
  • g sugar
  • cinnamon stick
  • tsp cloves
  • tsp allspice berries

Method

  1. Prepare your jars

    Sterilise your jars and lids in boiling water.

  2. Cook the beetroot

    Boil the beetroot until they are just tender, about 20-30 minutes. Drain and let cool, then peel and slice them.

  3. Make the brine

    In a pot, combine the water, vinegar, pickling salt, sugar, cinnamon stick, cloves, and allspice berries. Bring to a boil, stirring until the sugar dissolves. Remove from heat.

  4. Pack the jars

    Pack the sliced beetroot into the jars, leaving about 1-1.5 cm (1/2 inch) of space at the top.

  5. Add the brine

    Pour the hot brine over the beetroot, ensuring it is fully submerged. Wipe the rims, seal the jars, and process in a boiling water bath for 10 minutes.

  6. Wait

    Let the jars cool and store them in a cool, dark place. For best flavour, let them sit for at least 1 week before enjoying.

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