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Pickled beetroot
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Pickled Beetroot

A simple, no fuss recipe for pickled beetroot that tastes delicious

Materials

  • 2½ kg Beetroot, stems removed
  • 4½ cups Apple Cider Vinegar
  • 1½ tsp Salt
  • 2 cups Sugar
  • 2½ cups Beetroot Water
  • 2 Cinnamon Quills
  • 6 Cloves, whole
  • 2 tbsp Pickling Spices

Instructions

  • Scrub the beetroots to remove any sand and grit. Cover them with water and boil until they are tender.
  • Remove with a slotted spoon and allow the beetroots to cool. Retain the required amount of beetroot water for the pickling juice.
  • Add the vinegar, salt, sugar, beetroot water and all the spices together and stir to dissolve the sugar. Simmer for 5 minutes.
  • Have your sterilised jars and lids at hand. *
  • Peel the beetroots and slice them thinly. Pack into the sterilised jars.
  • Strain the pickling juice. Pour over the beetroot to cover and seal the jars tightly.
  • Allow the bottles to cool before labeling them. The beetroot is ready to enjoy but by leaving the jars for about two weeks the pickling juice flavours will infuse with the beetroot and enhance the taste.

Notes

* To sterilise glass jars wash in very hot, soapy water. Rinse thoroughly. Fill the jars to about a quarter with water and microwave till boiling. Remove using oven gloves and discard the water.
* To sterilise the lids boil them in a pot of water for 10 minutes. Use a fork or skewer (sosatie) stick to remove them from the water.