Pickled Beetroot
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
4 jars
- Serves:
- 4
ingredients
- 4 beetroots
-
Pickling Ingredients
- 1 1⁄2 cups white vinegar
- 3⁄4 cup water
- 3⁄4 cup sugar
- 1⁄2 teaspoon peppercorn
- 1⁄2 teaspoon clove, whole
- 1 bay leaf
- 1⁄2 teaspoon mustard seeds
- 1⁄2 cinnamon stick
- 1⁄4 teaspoon salt
directions
- Wash the beetroot well, and cook in boiling salted water until tender.
- Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board).
- Slice beetroot into julienne strips and set aside.
- Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture.
- Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
- Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.
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Reviews
-
This is a wonderful simple recipe. I have made it a few times now. I prefer it grated to julienned because the julienn makes it pretty slippery and messy, Grated it has a bit more texture and does better in burgers etc.<br/>I also made it with slices and we loved it. Our family are big tinned beetroot fans and they loved. One thing to mention is don't add more of the spices. It becomes quite overpowering. I also used a little red wine vinegar in the mix too. If you like canned sliced beetroot and have an abundance of beets, this is a great recipe to use. Thank you for posting
RECIPE SUBMITTED BY
Tisme
Australia