Learn how to make your own pickled beetroot with our simple recipe.
Pickled beetroot makes a delicious addition to any healthy salad or sandwich. Although beetroot has the highest sugar content of any vegetable, they are also incredibly low in calories, making them the perfect treat for guilt-free snacking. Beetroot is ready for harvest from July to October but pickling is a great way to make your beetroot last even longer. Costing next to nothing to make, if you can afford to spend the time to make this pickled beetroot recipe, you’ll have plenty to go around.
Wear washing-up gloves for peeling and slicing beetroot otherwise you’ll have pink fingers for a couple of days.
Make sure your jars are properly sterilised before adding the pickled beetroot mix so you can guarantee freshness. Our guide on how to sterilise jars and bottles is a useful guide to help you do this correctly and efficiently.
- About 1.5kg (total weight) fresh beetroot
- 2.5cm piece cinnamon stick
- 1tsp each black peppercorns, cloves and yellow mustard seeds
- 2tsps whole allspice
- 3 bay leaves
- 2tbsps caster sugar
- 1 litre distilled malt vinegar
- 4 x 500ml wide-necked jars, sterilised