Pickled Beetroot

Name: Pickled Beetroot
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Australian
Ingredients: 1000 g medium beetroot; 375 ml White vinegar; 125 ml Water; 110 g white sugar; 1 tsp Salt; 1 tsp Black peppercorns; 6 pieces whole cloves; 6 pieces Allspice berries; 2 pieces Bay leaves

Tender, spiced beetroot slices preserved in a tangy spiced vinegar brine. A classic Australian pantry staple essential for steak sandwiches, burgers, and fresh salads.

🇦🇺Australia· Western Australia

Prep: 20 min
Cook: 45 min
Total: 65 min
Servings: 8
Difficulty: Easy
Calories: 65 kcal

Ingredients

0 of 9 gathered

Servings

1000 g medium beetroot — stems trimmed to 2 cm, unpeeled
375 ml White vinegar — standard 5% acidity
125 ml Water — filtered
110 g white sugar — granulated
1 tsp Salt — fine sea salt
1 tsp Black peppercorns — whole
6 pieces whole cloves — whole dried spice
6 pieces Allspice berries — whole
2 pieces Bay leaves — dried

Equipment

•Large saucepan
•Sterilised glass jars
•Slotted spoon
•Sharp knife
•Cutting board

Nutrition

Per serving, approximate

Calories: 65 kcal
fat: 0 g
carbs: 15 g
fibre: 2 g
protein: 1 g
calories: 65 kcal

Instructions

1
Place trimmed whole beetroot in a large saucepan and cover with cold water.
2
Bring to the boil over high heat, then reduce heat to medium and simmer until tender, about 35 to 45 minutes.
3
Drain the cooked beetroot and rinse under cold water until cool enough to handle comfortably.
4
Slip off the skins using your fingers or paper towel, then slice into 5 mm thick rounds.
5
Pack the beetroot slices loosely into warm, sterilised glass jars along with the bay leaves.
6
Combine vinegar, water, sugar, salt, black peppercorns, cloves, and allspice in a clean saucepan.
7
Bring the brine to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
8
Pour the hot spiced vinegar mixture carefully over the beetroot slices, ensuring they are fully submerged.
9
Wipe the jar rims clean and seal tightly with sterilised lids.
10
Allow jars to cool completely at room temperature before transferring to the refrigerator.

Chef's tips

Leave the root and stem intact while boiling to prevent the beetroot from bleeding out its rich colour. Wear kitchen gloves when peeling and slicing to avoid deep red stains on your hands and cutting boards. For best flavour development, let the pickle mature in the fridge for at least 48 hours before eating.

Ingredient substitutions

white vinegar → cider vinegar or malt vinegar
white sugar → raw sugar or brown sugar

Storage

Store sealed jars in the refrigerator for up to two months once opened.

Reheating

Serve chilled straight from the jar; do not reheat.

Common mistakes to avoid

•Peeling the beetroot before boiling, which causes loss of colour and earthy sweetness.
•Under-cooking the beetroot, leaving the slices tough and woody.
•Using vinegar with less than 5% acidity, which compromises safe preservation.