Pickled beetroot
- Adam Bush
Published: June 16, 2022 at 3:37 PM
Save recipe
Makes 2-3 jars
Easy
Total time: 1 hr and 20 mins
+ pickling
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Pickling seasonal vegetables is a great way to prolong the season and heighten the flavour of fresh produce. Beetroot is at its best from July to October, so try this recipe when you get the chance
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Beetroot hummus
A star rating of 0 out of 5.0 ratings
Quick beetroot chutney
A star rating of 0 out of 5.0 ratings
Roasted beetroot relish
A star rating of 0 out of 5.0 ratings
Make this pickled beetroot, then check out our courgette pickle, dill pickles, beetroot carpaccio, pickled chanterelles and more easy pickling recipes.
Ingredients
-
1kg beetroots
-
600ml red wine vinegar
plus 2 tbsp
-
thyme
a few sprigs
-
1 tbsp coriander seeds
-
1 tbsp cumin seeds
-
2 tsp whole black peppercorns
-
1 tbsp dried chilli flakes
-
400g caster sugar
Ad
Method
-
step 1
Put the beetroots into a large pan and pour over enough just-boiled water to cover. Add 2 tbsp of vinegar and a large pinch of salt, and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until the beetroots are really tender. Remove from the pan, reserving the cooking liquid, and allow to cool slightly. Once cool enough to handle, peel and cut into ½cm slices or, if small, quarter or half.
-
step 2
When making any pickle, jam or preserve, it’s important to sterilise the jars thoroughly. Heat the oven to 160C/fan 140C/gas 3. Wash the jars and lids really well in hot, soapy water and rinse well but don’t dry. Put onto a tray and into the oven for 10 minutes, until piping hot, then remove. Once the jars have cooled, tightly pack in the beetroot slices so that they fit snugly and add a couple of thyme sprigs to each jar.
-
step 3
Tip the coriander, cumin, peppercorns and chilli into a pan and toast over a medium heat for a few minutes until fragrant. Pour in 600ml of vinegar, the sugar, ½ tsp of fine sea salt and 200ml of the beetroot cooking liquid. Heat until the sugar and salt are dissolved. Pour into a large jug, then pour over enough of the pickling liquid to fill the jars and fully submerge the beetroots. Put on the lids and leave for at least a week, though it will be perfect if left for a month.
Discover our favourite pickling recipes
Authors
Adam BushDeputy food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue