Prep Time: 20 minutes
Cook Time: 50 minutes
Pickling Time: 24 hours minimum
Total Time: 1 hour 10 minutes (plus pickling time)
Servings: 8
Difficulty: Easy
Ingredients
- 1 kg fresh beetroot
- 500 ml white vinegar
- 250 ml water
- 150 g granulated sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 bay leaves
- 2 whole cloves (optional)
Instructions
Step 1: Prepare the Beetroot
Wash the beetroot thoroughly under cold running water to remove any dirt. Trim off the leaves, leaving about 2 cm of the stems attached to prevent color loss during cooking. Leave the roots intact.
Step 2: Cook the Beetroot
Place the beetroot into a large saucepan and cover completely with water. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 40–50 minutes, depending on the size of the beetroot, until they are tender when pierced with a knife.
Step 3: Cool and Peel
Drain the cooked beetroot and allow them to cool until they are comfortable to handle. Rub the skins off using your hands or a paper towel. Slice the beetroot into rounds, wedges, or cubes according to your preference.
Step 4: Prepare the Pickling Brine
In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, bay leaves, and cloves. Bring the mixture to a gentle boil while stirring until the sugar completely dissolves. Reduce the heat and simmer for 5 minutes.
Step 5: Fill the Jars
Pack the sliced beetroot tightly into clean, sterilized glass jars. Carefully pour the hot pickling liquid over the beetroot until completely covered. Remove any trapped air bubbles using a clean utensil and seal the jars immediately with sterilized lids.
Step 6: Cool and Store
Allow the jars to cool to room temperature before refrigerating or storing them in a cool, dark place. For the best flavor, leave the beetroot to pickle for at least 24 hours before serving. Waiting 3 to 7 days allows the flavors to develop even further.
Tips for Success
- Choose firm, fresh beetroot with smooth skins.
- Sterilize jars properly to extend shelf life.
- Slice beetroot evenly for consistent flavor absorption.
- Adjust the sugar according to your preferred sweetness.
- Add cinnamon sticks or fresh dill for a unique variation.
- Always use clean utensils when serving to maintain freshness.
Serving Suggestions
Pickled beetroot pairs wonderfully with:
- Cheese platters
- Roast beef
- Ham sandwiches
- Fresh green salads
- Burgers
- Grilled chicken
- Potato salad
- Grain bowls
- Charcuterie boards
- Homemade wraps
Storage
Store unopened jars in a cool, dark pantry for up to 12 months if properly sealed. Once opened, refrigerate and consume within 4 weeks. Always ensure the beetroot remains submerged in the pickling liquid.
Nutrition Information (Per Serving)
- Calories: 85
- Carbohydrates: 20 g
- Protein: 2 g
- Fat: 0.2 g
- Saturated Fat: 0 g
- Fiber: 3 g
- Sugar: 16 g
- Sodium: 280 mg
- Potassium: 305 mg
- Vitamin C: 6 mg
- Folate: 80 mcg
- Iron: 1 mg