Description
Aromatic Pickled Beetroot is a tangy and fragrant preserve that combines earthy beetroot with a spiced vinegar brine. The beets are cooked, peeled, and sliced before being soaked in a warm pickling liquid made from white and apple cider vinegar, brown sugar, mustard and coriander seeds, cloves, peppercorns, and bay leaves. This recipe is perfect for adding a flavorful, colorful side or condiment to your meals and improves in taste after two weeks of pickling.
Ingredients
Scale
Beetroot
- 1 kg Beetroot
Pickling Liquid
- 475 ml white wine vinegar
- 200 ml apple cider vinegar
- 125 g light brown sugar
- 10 g fine sea salt
- 10 black peppercorns
- 1 Tbsp yellow mustard seeds
- 1 Tbsp coriander seeds
- 10 whole cloves
- 2 bay leaves
Instructions
- Sterilise Jars and Equipment: Wash the jars and lids thoroughly in hot, soapy water, rinse well, then place them on a baking tray into a low oven (100°C) for 10 minutes until completely dry. If using rubber seals, remove them and soak in just-boiled water. Also sterilise any funnels, ladles, or spoons to ensure all equipment is bacteria-free before use.
- Prepare the Beetroot: Wash the beetroot well, leaving about 3 cm of stem and the root intact. Place them in a saucepan, cover with water, and add 1 teaspoon of fine sea salt. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until beets are tender. Stagger cooking times if sizes vary, adding smaller beets halfway through.
- Cool and Peel: Drain and rinse the cooked beetroot under cold water. Let them cool for 10 minutes, then remove the roots and stems and rub off their skins. Slice or wedge the peeled beetroot and place them in a large bowl.
- Toast Spices: In a small frying pan over medium-low heat, toast the whole black peppercorns, yellow mustard seeds, coriander seeds, and whole cloves until aromatic, taking care not to burn them.
- Make Pickling Liquid: In a saucepan, combine the white wine vinegar, apple cider vinegar, light brown sugar, fine sea salt, and bay leaves. Add the toasted spices and heat over low to dissolve the sugar, then bring to a simmer and cook for 2-3 minutes. Remove from heat.
- Fill Jars and Seal: Pack the beetroot slices tightly into the hot, sterilised jars. Pour the hot pickling liquid over the beetroot to cover completely, then seal the jars immediately.
- Storage and Serving: Allow the pickled beetroot to mature for at least 2 weeks before eating to develop flavor. Once opened, consume within 10 days for best quality and safety.
Notes
- Ensure all jars and equipment are sterilised properly to prevent fermentation or spoilage.
- Adjust the sugar quantity if you prefer a sweeter or tangier pickle.
- The beets can be cut into slices or wedges depending on personal preference.
- Use fresh spices for optimal aroma and flavor.
- Store opened jars in the refrigerator and consume within 10 days.
- If you want a clearer brine, strain out the spices after simmering before pouring over the beetroot.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Preserves
- Method: Baking
- Cuisine: British
Keywords: pickled beetroot, beetroot preserve, homemade pickles, preserved vegetables, vinegar pickle, spiced beetroot
