I love pickled beetroot. Beets are some of the most easy low-fuss root vegetables to grow in the garden. They’re not bothered what season they have to work with, they hardly take up any space at all and are great for dotting around the place with a splash of colour. Even their leaves are edible and make a great addition to salads!
Often I choose to roast my fresh beetroot, but when there’s more coming in from the garden than I can manage, it’s time to get them pickled.
Now a while ago Agee ran a little recipe competition and I posted this Pickled Beetroot Recipe. Agee loved it so much that they adopted me as part of their Agee family, so I figure that I better share it with you guys too!
Pickled Beetroot Ingredients
- 1 Kg Beetroot
- 1.5 cups white vinegar
- 3/4 cup sugar
- 1/2 tsp black peppercorns
- 1 Bay leaf
- 2 whole cloves
- 1/2 tsp mustard seeds
- 1/2 cinnamon stick
- 1/4 tsp salt
How to make Pickled Beetroot
- Wash beetroot and trim leaves then boil whole in plenty of water until tender. Mine were large and took about 45 minutes but the time will depend on the size of your beets. I tested mine with a skewer to make sure they were tender right through.
- Drain, cool the beets and then remove skins and slice off root/tips. (The skins peel/rub off easily but use gloves unless you want red fingers)
- Slice or chop beetroot into your desired shape.
- Empty the water from your pot and add the remaining ingredients.
- Bring mixture to the boil stirring to dissolve sugar.
- Once boiling, add the beetroot and simmer for 5 minutes.
- Pack beetroot into hot sterilised jars then top up with liquid from the pot.
- Run a knife or skewer around the edge of the jar to release any sneaky air pockets, then seal and store!
