Pickled Beetroot in Spiced Vinegar
Earthy tender beetroot slices steeped in an aromatic spiced malt vinegar brine. Perfect alongside cold meats, sharp Cheddar, and crusty bread.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 95 kcal
Equipment
- •Large saucepan
- •Medium saucepan
- •Sharp knife
- •Chopping board
- •Sterilised glass jars with non-reactive lids
Nutrition
Per serving, approximate
- Calories
- 95 kcal
- fat
- 0.3 g
- carbs
- 21 g
- fibre
- 3.5 g
- protein
- 2 g
- calories
- 95 kcal
Instructions
- 1
Wash the beetroots gently under cold water without tearing the skins.
- 2
Place beetroots in a large saucepan, cover with water, and bring to the boil on the hob.
- 3
Simmer beetroots gently for 40 to 45 minutes until tender when pierced with a skewer.
- 4
Add malt vinegar, sugar, salt, peppercorns, cloves, allspice, coriander seeds, mustard seeds, ginger, and bay leaves to a medium saucepan.
- 5
Warm the spiced vinegar mixture over medium heat, stirring until the sugar completely dissolves.
- 6
Boil the vinegar mixture for 2 minutes, then remove from the heat.
- 7
Drain the cooked beetroots and cool in a bowl of cold water until easy to handle.
- 8
Rub the skins off the beetroots using your thumbs, then slice off the root and stalk ends.
- 9
Cut the peeled beetroots into 5mm thick round slices on a clean board.
- 10
Pack the sliced beetroot tightly into warm, sterilised glass jars.
- 11
Pour the hot spiced vinegar and whole spices over the slices until completely covered.
- 12
Seal jars securely with vinegar-proof lids and cool to room temperature before storing.
Chef's tips
Leave a small stub of stalk intact whilst boiling to stop the deep crimson juices from bleeding out into the cooking water. Wear rubber gloves when peeling and slicing to avoid staining your hands. For the best depth of flavour, mature the sealed jars in a cool cupboard for at least one week before eating.
Ingredient substitutions
- malt vinegar → cider vinegar or white wine vinegar
- light brown soft sugar → caster sugar or granulated sugar
Storage
Store unopened jars in a cool, dark place for up to six months; once opened, keep refrigerated and consume within one month.
Reheating
Serve chilled or at room temperature; pickled beetroot is not meant to be reheated.
Common mistakes to avoid
- •Peeling or trimming the beetroot before boiling, which causes loss of colour and flavour.
- •Using plain metal jar lids, which corrode quickly when exposed to strong pickling vinegar.
- •Slicing the beetroot too thinly, causing the rounds to turn mushy in the brine.
Serving suggestions
Cooked Pickled Beetroot in Spiced Vinegar?
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