Pickled Beetroot Recipe
Making pickled beetroot at home has become one of my most satisfying kitchen rituals. Not only does it let me control flavour and quality, but it also connects me to the timeless tradition of preserving seasonal produce.
Ingredients
- 500 g Fresh beetroot
- 300 ml White wine vinegar
- 100 g Caster sugar
- 1 tbsp Pickling spices or homemade blend
- 2 Bay leaves
- 1 tsp Mustard seeds
- ½ tsp Salt
Instructions
- Cook the beetroot: I place the beets, unpeeled, in a large pot of boiling water. They simmer for 30–40 minutes, depending on size, until just tender when pierced with a knife.500 g Fresh beetroot
- Cool and peel: After draining, I let them cool until I can handle them. The skins slip off easily with a gentle rub — no peeler needed.
- Slice or cut: Depending on the jars I’m using, I slice the beets into rounds, wedges, or even leave small ones whole.
- Prepare the pickling brine: In a saucepan, I combine the vinegar, sugar, salt, bay leaves, mustard seeds, and pickling spices. I bring it to a gentle boil, stirring until the sugar dissolves.300 ml White wine vinegar, 100 g Caster sugar, 1 tbsp Pickling spices, 2 Bay leaves, 1 tsp Mustard seeds, ½ tsp Salt
- Sterilise the jars: This is critical for safe preserving. I wash jars in hot, soapy water, rinse well, and dry them in a 120°C oven for 15 minutes.
- Pack and pour: I pack the beetroot into the warm jars and pour over the hot brine, ensuring everything is submerged and leaving a 1cm headspace.
- Seal and store: Lids go on tightly. Once cooled, the jars can be stored in a cool, dark place or refrigerated.