In this recipe post, I’ll show you How to Make EASY Pickled Beetroot at Home. This is a Must Try Recipe that you can use to pickle almost any vegetable! For this Beetroot Pickle recipe, I used my own homegrown beets from my veg garden but don’t worry, the exact same method can be applied when buying them from a shop or market. Not only are they mouth warteringly good, this is also a fantastic way of preserving your beetroot if you have a bumper harvest. Check out the recipe below.
Check out the recipe video below!
Ingredients
2kg x Raw Beetroot
750ml x Water
500ml x Cider Vinegar (or any vinegar of your choice)
250g x Caster Sugar
15g x Sea Salt
You will also need a large pot of salted water.
Method
1. To begin, wash and trim off the leaves from the raw beetroot and place into a large pot of salted water. Bring to the boil and turn down to a gentle simmer until the beetroot is tender. This will take 45 minutes to 1 hour.
2. Once the beetroot are cooked take them off the heat and run the full pan under cold water to stop the cooking and cool them down.
3. Next, remove the beetroot skins by rubbing your hands over the surface of the beetroot. The skins should slip straight off. Wear gloves to avoid pink hands.
4. Slice the beetroot to about 5mm thickness and set to one side.
5. To Make the Pickling Liquor – Add the water, vinegar, caster sugar and sea salt into a sauce pan and heat until the sugar and salt has fully dissolved.
6. Place the sliced beetroot into sterilised jars and pour over the hot pickling liquor until the beetroot is fully covered. Seal with a lid and store in a cupboard or pantry. For best flavour leave them jarred for 3 to 7 days before opening. Keep in the fridge once opened.
Enjoy!
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