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Aromatic Pickled Beetroot

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Side Dish
Keyword: dairy free,, gluten free,, vegan,
Servings: 2 Large jars

Equipment

  • 2 large kilner jars or 4-5 jam jars (450g)

Ingredients

  • 1 kg Beetroot
  • 475 ml white wine vinegar
  • 200 ml apple cider vinegar
  • 125 g light brown sugar
  • 10 g fine sea salt
  • 10 black peppercorns
  • 1 Tbls yellow mustard seeds
  • 1 Tbls coriander seeds
  • 10 whole cloves
  • 2 bay leaves

Instructions

  • Wash the jars and lids in hot, soapy water, rinse, then place on a baking tray and put in a low oven for 10 mins or until completely dry. If you want to use rubber seals, remove the seals and cover in just-boiled water. Make sure you sterilise any funnels, ladles or spoons you’re going to be using too. All equipment must be sparklingly clean before you begin, to eliminate bacteria or yeasts from the equation.
  • Preheat oven to 100°C. Begin with washing the kilner jars and lids with hot soapy water, rinse then place on a baking tray and pop in the oven. If you’re using rubber seals place in very hot but not boiling water. Don’t forget to sterilise the funnel and spoons, if using. All the equipment must be super clean before you begin, to eliminate the chance of bacteria or yeast to grow.
  • Begin with washing the beetroot thoroughly, leave the root and approximately 3cm of the stem. Place in a saucepan and cover with water, add 1 teaspoon of fine sea salt. Bring to the boil and simmer for 45 minutes to an hour, or until the beetroot are cooked through. I had very small to very large so I staggered the cooking of the beetroot, adding the small ones half way through the cooking time.
  • Drain and rinse with cold water; drain. Leave to cool for 10 minutes then remove the roots and stems, then rub off the skin. Cut into slices or wedges, place into a large bowl.
  • To make the pickling liquor, place the whole spices in a small frying pan. Toast over a medium-low heat until they begin to release a lovely aroma. Have a saucepan ready and add the vinegar, sugar, salt and bay leaves. Now add the toasted spices. Let the sugar dissolve over a low heat, then bring to a simmer. Continue to simmer for 2-3 minutes. remove from the heat.
  • Now pack the beetroot into the hot, sterilised jars. Pour over the pickling liquor and seal immediately. The beetroot will be ready to eat in 2 weeks. Once opened, eat with 10 days