Pickled beetroot
Makes 4-5 x 450ml jars
Easy
Prep:
Cook:
Learn how to pickle beetroot in a sweet and spiced vinegar. This pickled preserve is a punchy, classic accompaniment to cold meats and cheeses
Skip to ingredients
- 1kg beetroot
- vegetable oil
- 4-5 tsp coarse crystal sea salt
For the pickling vinegar
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp yellow mustard seeds
- 10 cloves
- few pieces of maceblades
- pinch of dried chilli flakes(optional)
- 2 bay leaves
- 700ml white wine vinegarplus 3½ tbsp
- 100g light brown soft sugar
Nutrition: per tbsp
- kcal37
- fat2g
- saturates0g
- carbs4g
- sugars3g
- fibre1g
- protein1g
- salt0.9g
Method
step 1
Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.
step 2
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
step 3
Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
