Pickled beetroot

Sliced beetroot tops


  • 1kg beetroot
  • vegetable oil
  • 4-5 tsp coarse crystal sea salt

For the pickling vinegar

  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp yellow mustard seeds
  • 10 cloves
  • few pieces of mace blades
  • 2 bay leaves
  • 700ml vinegar
  • 100g light brown soft sugar


  1. Wash and trim the beetroot. Slice to final size, coat in oil. Roast in covered casserole dish or roasting tin 200°C for 1 hour or until tender.
  2. Pickling vinegar, put whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
  3. Pack the beets into sterilised jars, add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer.

Original recipe: https://www.bbcgoodfood.com/recipes/pickled-beetroot

This page online: http://simp.ly/p/Jmt87r