Spiced sweet & sour pickled beetroot

Spiced sweet & sour pickled beetroot

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 1 hr, 20 mins

Skill level

Easy

Servings

Fills 1 large kilner jar

Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
52
protein
1g
carbs
10g
fat
0.5g
saturates
0.1g
fibre
1.4g
sugar
10g
salt
0.1g

Ingredients

  • 1kg small-medium sized raw beetroot
  • 200g caster sugar
  • 300ml white wine vinegar
  • 2 star anise
  • 3 cloves
  • 2 allspice berries
  • 2 bay leaves
  • 2 tbsp balsamic vinegar (optional)
  • 1 tbsp olive oil

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Method

  1. Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
  2. Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
  3. Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
  4. Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.

Recipe from bbcgoodfood.com, June 2012

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Comments

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Keenster's picture
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Absolutely delicious! First time I've pickled anything but certainly not the last. The balsamic vinegar really adds a lovely taste.

scaryjane's picture
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This is my first attempt at growing and pickling beetroot :) so far so good. Its now in the jars cooling...the vinegar tastes fab.....can't wait for it to be cold to taste!

28th July:- this is absolutely brilliant ....so much better than bought. I've even sown more beetroot seeds, think we're going to need quite a few jars :)

UPDATE - 16th Sept '14
After the last batch, which was lovely but the overriding taste was the star anise I've left it out this time and replaced the star anise with a half teaspoon of pickling spice. The cooled liquid now tastes as I thought it would....... just hope my other half agrees :)

emmatg's picture

I am new to pickling and looking for some help - when the instructions say "seal the jar and keep in the fridge for up to a month" does that mean it is a month before eating , or that they only keep for a month ? Thought pickles lasted longer ? Thanks for any advice in advance

sirlene's picture

How do I add this (or any other) to "My collection"? In the old site version was very easy to make it but the new one has no opion at all! I hope I will not need to creat a new collection for the same subject!

fonteyn22's picture
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Ok, I am just adding the star rating for this. If you like beetroot I would suggest you give it a go. A very good way of using up gluts of beetroot.

fonteyn22's picture
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Trying to work out how you rate this recipe!

fonteyn22's picture
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I would rate this as a 5 star recipe. Very easy to make, and extremely tasty. I didn't have any star anise, so put in a bit of fennel instead.

I would definitely add the balsamic vinegar, it really does make the beetroot taste special.

sarahparker0703's picture

Added 4 dried chillies. Don't know the it come yet!

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