Author: Karon Grieve
Recipe
Some foods are larder/pantry staples and this spiced pickled beetroot is a must have on my self. Super easy to make, the spiciness just adds pizazz to the ruby goodness of this easy pickle.
I adore beetroot, or beets as they are called in the USA. There is something so rich and satisfying about a root vegetable that has a real depth and flavour all its own yet marries so well with lots of other foods.
Complimenting and highlighting the other’s flavour and never stealing the show. For me pickled beetroot is a real staple of the larder and something I will always make sure I have at hand.
It’ll liven up a simple bowl of mac and cheese, or to lend a spiced tartness to a roast dinner of chicken or pork.
Make your own pickled beetroot
Pickled beetroot (pickled beets) is one of those things that can really vary in taste and quality when you buy it in the store.
Some can almost make your skin prickle with the hit of vinegar, while others seem tasteless and bland.
Making your own means you are in control and can make your pickle as tart, spicy or sweet as you wish.
Homemade is best
So here is my easy recipe for Spiced Pickled Beetroot that will have your taste buds all of a tingle in no time.
But before we start I want you to search out some clean rubber gloves or plastic disposables to have on hand (sorry, couldn’t resist the pun) for peeling and chopping these guys or you will end up looking like you work in an abattoir!
Ingredients for pickled beetroot
- 700g/1lb 9 oz raw beetroot (beets)
- 500ml/15 fl oz red wine vinegar
- 150g/5oz granulated sugar
- 1 bay leaf
- 1 small cinnamon stick
- 1 star anise
- 6 black peppercorns
- 1 small dried chilli
- 2 allspice berries
- 4 cloves
- 1 tsp sea salt
How to make pickled beetroot
- Wash the beetroot and pat dry. Cut off the leaves but make sure that you don’t actually cut into the base of the beetroot itself or it will bleed.
- Wrap the beetroot/beets in foil adding some salt and pepper and just a drizzle of olive oil. Bake for about 45 minutes till cooked through.
- Meanwhile make the pickling brine by toasting all spices in a dry deep sided pan just for a minute till aromatic. Now add the sugar and red wine vinegar and once sugar dissolved simmer for 10 minutes.
- Remove beets from oven and wearing those plastic gloves peel and chop into chunks or discs whatever you fancy
- Pack the chopped beetroot into a large sterilised jar (see notes on sterilising jars) and pour over the pickling liquid.
- Pop on a lid, label and date your jar and let it sit in a nice cool dark cupboard for 2 weeks to mature and really get those flavours to develop.
How long will this pickled beetroot keep?
This will keep for 6 months. Once opened store in the fridge and use within 2 weeks.
How to serve pickled beetroot
Serve your spiced pickled beetroot any way you fancy, I love it with smoked salmon and a light salad, the perfect light lunch.
Alongside a roast dinner.
With my favourite mac and cheese or with burgers and BBQ.
Or simply tucked inside a juicy ham salad sandwich.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make cool curds
How to make great jelly
How to make chutney and relish
How to sterilise jars and bottles
Sticky situations – troubleshooting your preserves
Different types of preserves
My favourite preserving kit
This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.
Looking for some other pickling inspiration? Then check these out;
Pickled Romanesco
Pickled Carrots
Pickled Cherries
Pickled Onions
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
Spiced Pickled Beetroot
Karon Grieve
Serve with everything from BBQ to roasts, mac and cheese to sandwiches too
4.50 from 6 votes
Print Recipe Comment Bookmark Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 25 minutes mins
Course pickles
Cuisine British
Servings 1 large jar
Calories 995 kcal
Ingredients
- 700 g beetroot beets
- 500 ml red wine vinegar
- 150 g granulated sugar
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 6 black peppercorns
- 1 small dried chilli
- 2 allspice berries
- 4 cloves
- 1 tsp sea salt
Metric – US Customary
Instructions
preheat oven to 200C
Wash the beetroot and pat dry. Cut off the leaves but make sure that you don’t actually cut into the base of the beetroot itself or it will bleed.
Season beets and drizzle with oil and wrap in foil and bake for about 45 minutes till tender
Heat high sided pan and dry toast the spices for about 1 minute then lower heat and add sugar and red wine vinegar till sugar dissolves. Raise heat and simmer for 5 minutes. Remove from heat
Remove beets from oven and wearing plastic gloves peel them and chop into 1cm pieces or rounds
Pack the chopped beetroot into a large sterilised jar (see notes on sterilising jars) and pour over the pickling syrup.
Pop on a lid, label and date your jar and let it sit in a nice cool dark cupboard for 2 weeks to mature and really get those flavours to develop.
Store for up to 6 months and once opened keep in the fridge and use up within 2 weeks.
Video
Notes
Serve pickled beetroot with everything from a roast dinner to BBQ, salads and so much more
Nutrition
Calories: 995kcalCarbohydrates: 223gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 2916mgPotassium: 2531mgFiber: 22gSugar: 197gVitamin A: 389IUVitamin C: 37mgCalcium: 197mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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