Go Back
–+ servings
Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
spiced pickled beetroot by larderlove

Spiced Pickled Beetroot

Karon Grieve
Serve with everything from BBQ to roasts, mac and cheese to sandwiches too
4.50 from 6 votes
Print Recipe Bookmark Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course pickles
Cuisine British
Servings 1 large jar
Calories 995 kcal

Ingredients
 

  • 700 g beetroot beets
  • 500 ml red wine vinegar
  • 150 g granulated sugar
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 star anise
  • 6 black peppercorns
  • 1 small dried chilli
  • 2 allspice berries
  • 4 cloves
  • 1 tsp sea salt
Metric - US Customary

Instructions
 

  • preheat oven to 200C
  • 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.
  • Season beets and drizzle with oil and wrap in foil and bake for about 45 minutes till tender
  • Heat high sided pan and dry toast the spices for about 1 minute then lower heat and add sugar and red wine vinegar till sugar dissolves. Raise heat and simmer for 5 minutes. Remove from heat
  • Remove beets from oven and wearing plastic gloves peel them and chop into 1cm pieces or rounds
  • 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 2 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.

Video

Notes

Serve pickled beetroot with everything from a roast dinner to BBQ, salads and so much more

Nutrition

Calories: 995kcalCarbohydrates: 223gProtein: 12gFat: 2gSaturated Fat: 1gSodium: 2916mgPotassium: 2531mgFiber: 22gSugar: 197gVitamin A: 389IUVitamin C: 37mgCalcium: 197mgIron: 9mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove