Spiced Pickled Beetroot

spiced pickled beetroot by larder lovebeetroo

I adore beetroot, there is something so rich and satisfying about a root vegetable that has a real depth and flavour all its own yet marries so well with lots of other foods, complimenting and highlighting the others flavour and never stealing the show.

For me pickled beetroot is a real staple of the larder and something I will always make sure I have at hand to liven up a simple bowl of mac and cheese, or to lend a spiced tartness to a roast dinner of chicken or pork.

Pickled beetroot is one of those things that can really vary in taste and quality when you buy it in the store. Some can almost make your skin prickle with the hit of vinegar, while others seem tasteless and bland. Making your own means you are in control and can make your pickle as tart, spicy or sweet as you wish.

spiced pickled beetroot by larderlove 2

So here is my easy recipe for Spiced Pickled Beetroot that will have your taste buds all of a tingle in no time. But before we start I want you to search out some clean rubber gloves or plastic disposables to have on hand (sorry, couldn’t resist the pun) for peeling and chopping these guys or you will end up looking like you work in an abattoir!

To make your Spiced Pickled Beetroot you will need;

 700g/1lb 9 oz raw beetroot (beets)

500ml/15 fl oz red wine vinegar

150g/5oz granulated sugar

1 bay leaf

1 small cinnamon stick

1 star anise

6 black peppercorns

1 small dried chilli

2 allspice berries

4 cloves

1 tsp sea salt

Here is how to make your Spiced Pickled Beetroot;

Wash the beetroot and pat dry. Cut off the leaves but make sure that you don’t actually cut into the base of the beetroot itself or it will bleed.

Put all the other ingredients into a heavy based non reactive pan (for more info se my pickling page in the resources section) and heat gently until the sugar has completely dissolved.

Bring to a boil and add the beetroots, lower the temperature to a simmer and cover the pan, let it cook for 2 hours.

Remove from heat and carefully lift out the beetroot. Allow them to cool before donning the gloves and peeling the skins off. Discard skins and chop the flesh into 1cm/1/2” chunks.

Put the pan back on the stove and bring the pickling liquid back to the boil for 5 minutes.

Pack the chopped beetroot into a large sterilised jar (see notes on sterilising jars) and pour over the pickling syrup.

Pop on a lid, label and date your jar and let it sit in a nice cool dark cupboard for 3 weeks to mature and really get those flavours to develop.

Store for up to 6 months and once opened keep in the fridge and use up within 2 weeks.

spiced pickled beetroot by larderlove 3

Serve your beetroot any way you fancy, I love it with smoked salmon and a light salad, the perfect light lunch.

Karon x

5.0 from 1 reviews
Spiced Pickled Beetroot
 
Prep time
Cook time
Total time
 
Author:
Recipe type: pickles
Ingredients
  • 700g/1lb 9 oz raw beetroot (beets)
  • 500ml/15 fl oz red wine vinegar
  • 150g/5oz granulated sugar
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1 star anise
  • 6 black peppercorns
  • 1 small dried chilli
  • 2 allspice berries
  • 4 cloves
  • 1 tsp sea salt
Instructions
  1. Wash the beetroot and pat dry. Cut off the leaves but make sure that you don’t actually cut into the base of the beetroot itself or it will bleed.
  2. Put all the other ingredients into a heavy based non reactive pan (for more info se my pickling page in the resources section) and heat gently until the sugar has completely dissolved.
  3. Bring to a boil and add the beetroots, lower the temperature to a simmer and cover the pan, let it cook for 2 hours.
  4. Remove from heat and carefully lift out the beetroot. Allow them to cool before donning the gloves and peeling the skins off. Discard skins and chop the flesh into 1cm/1/2” chunks.
  5. Put the pan back on the stove and bring the pickling liquid back to the boil for 5 minutes.
  6. Pack the chopped beetroot into a large sterilised jar (see notes on sterilising jars) and pour over the pickling syrup.
  7. Pop on a lid, label and date your jar and let it sit in a nice cool dark cupboard for 3 weeks to mature and really get those flavours to develop.
  8. Store for up to 6 months and once opened keep in the fridge and use up within 2 weeks.


Spiced Pickled Beetroot on Punk Domestics

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Comments

  1. Nan says

    I love beets!! I think it’s funny you call them beetroots – in the US they are just beets. I grew up in Utah, the sugar-beet capitol of the world and we ate them almost every day. This recipe will definitely be made and soon! Remember the movie 4 Weddings and a Funeral? Well, it’s been 4 Funerals and a Wedding for me and I’m not kidding…I’ve been humming Gloria Estefan’s song, Coming Out of the Dark for days and I think I finally am! Hope all is well with you – we have sun and it’s expected to hit 80 degrees today which is unheard of so I’m off to the beach! xoxoxoxo, Nan

    • Karon Grieve says

      Hi Nan
      So sorry to hear about the 4 funerals, hellish for you. You deserve all the sunshine you can get, enjoy every minute of it and hit that beach gal!
      I always find it strange when Americans refer to beets and not beetroot, the good old language muddle! Hope the beach was a good day out.
      K x

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