Spiced Pickled Beetroot + video!

Some foods are larder/pantry staples and this spiced pickled beetroot is a must have on my self. Super easy to make, the spiciness just adds pizazz to the ruby goodness of this easy pickle.

I adore beetroot, or beets as they are called in the USA. 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 other’s 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.

It’ll liven up a simple bowl of mac and cheese, or to lend a spiced tartness to a roast dinner of chicken or pork.

Make your own pickled beetroot

Pickled beetroot (pickled beets) 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.

Homemade is best

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!

Ingredients for pickled beetroot

•  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

How to make 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.
• Wrap the beetroot/beets in foil adding some salt and pepper and just a drizzle of olive oil. Bake for about 45 minutes till cooked through.
• Meanwhile make the pickling brine by toasting all spices in a dry deep sided pan just for a minute till aromatic. Now add the sugar and red wine vinegar and once sugar dissolved simmer for 10 minutes.
• Remove beets from oven and wearing those plastic gloves peel and chop into chunks or discs whatever you fancy
• Pack the chopped beetroot into a large sterilised jar (see notes on sterilising jars) and pour over the pickling liquid.
• Pop on a lid, label and date your jar and let it sit in a nice cool dark cupboard for 2 weeks to mature and really get those flavours to develop.

How long will this pickled beetroot keep?

This will keep for 6 months. Once opened store in the fridge and use within 2 weeks.

How to serve pickled beetroot

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

Alongside a roast dinner.

With my favourite mac and cheese or with burgers and BBQ.

Or simply tucked inside a juicy ham salad sandwich.

This recipe makes a great foodie gift, so why not check out my post on how to make Christmas hampers.

Looking for some other pickling inspiration? Then check these out;

Pickled Romanesco

Pickled Carrots

Pickled Cherries

Pickled Onions

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.