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“Wanted to store this recipe so I don't lose it.”
1hr 15mins

Ingredients Nutrition


  1. Chop the stalks of the beets, leaving about 1 inch of stalk. Scrub the beet to remove any mud or dirt, taking care not to harm the skin.
  2. Wrap in foil and bake 180 C for 2 hours.
  3. Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan.
  4. Bring to the boil for about 1 minute.
  5. Turn off the heat and cover the pan.
  6. Leave the flavours to infuse for about 2 hours.
  7. Strain before using. Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.
  8. If the skins were thick, you can peel the beetroot - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!
  9. Slice the beetroot into 1/2 cm slices.
  10. Put the slices into sterilised jars.
  11. Wash the jars in hot, soapy water and rinse well.
  12. Put upside down in an oven at 100 degrees C for 20 minutes.
  13. Allow to cool slightly and then fill whilst still warm.
  14. Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle).
  15. Bring the vinegar mixture to the boil and then fill the jars.
  16. Seal the jars with an airtight, vinegar resistant lid.
  17. Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavors to infuse.

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