Recipe: How to Pickle Beetroot
Beetroot is a pickling favourite that has stood the test of time.
Words: Jane Wrigglesworth
Wear gloves while handling beetroot or it will stain your hands.
Makes: 3½ litres (approximately)
Time: 1½ hours
1½ kg beetroot (about 3cm in diameter)
4 cups vinegar (5% acetic acid)
2 cups sugar
2 cups water
2 tsp coarse sea salt
2 cinnamon sticks
Trim tops off beetroot, leaving about 2cm of stem and roots to prevent bleeding of colour. Wash under cold water.
Place in saucepan and cook until tender (25-30 minutes). Drain and allow to cool. Remove stems and roots and slip the skins off. Slice, cut into cubes or leave whole.
Place the vinegar, sugar, water, and salt into a saucepan. Crush the cinnamon sticks, then place it and the cloves into a cheesecloth or muslin bag. Add to the vinegar mixture. Bring to the boil, add the beetroot, and simmer for 5 minutes.
Remove the spice bag. Scoop out the beetroot with a slotted spoon and place in sterilised jars. Top with the hot vinegar solution until 1cm below the lip of the jar. Secure the lid.