Easy

Pickled beetroot

Name: Easy pickled beetroot recipe
Ingredients: 5 (800-900g total) large beetroot; Bay leaves, to pickle; Peppercorns, to pickle; Cloves, to pickle; Whole nutmeg, to pickle; 350ml malt vinegar; 150ml apple cider vinegar; 220g raw sugar; 20.00 ml fine salt

1 rating

Jump to recipe

by Matt Wilkinson

Chef and author

Jun 26, 2024

"My grandad was an avid gardener, growing all sorts of things in the north of England. His forte was tomatoes in his greenhouse, potatoes, all things brassica, the sweetest large carrots and plump deep-purple beetroot that he used to pickle. For me, there’s nothing better than a salad sandwich with homemade pickled beetroot, or a pickled beetroot and cheese toastie using a vintage cheddar or Red Leicester. Or try it using ricotta with extra black pepper." – Matt Wilkinson

You'll need to start this recipe at least 5 days ahead, and you’ll need sterilised jars. Store in a cool dark place for up to 1 year; once opened, keep in the fridge for up to 3 months.

5 (800-900g total) large beetroot
Bay leaves, to pickle
Peppercorns, to pickle
Cloves, to pickle
Whole nutmeg, to pickle
350ml malt vinegar
150ml apple cider vinegar
1 cup (220g) raw sugar
1 tbs fine salt

Method

1.

Wash beetroot and place in a large saucepan. Cover with water and bring to the boil. Reduce heat and simmer, covered, for 40-50 minutes until a metal skewer can easily pierce the beetroot. Drain and set aside for 1 hour to cool.
2.

Using gloves to avoid staining hands, peel beetroot, then slice to your desired thickness. Place into sterilised jars, adding 1 bay leaf, 8 peppercorns, 3 cloves and a little freshly grated nutmeg to each jar.
3.

Place remaining ingredients in a medium saucepan over medium heat and stir until sugar dissolves and mixture is hot. Pour into sterilised jars, ensuring beetroot is fully submerged, and seal. Store for 5 days before using.