Pickled Beets

READY IN: 1hr 15mins
SERVES: 4-12




  • Chop the stalks of the beets, leaving about 1 inch of stalk. Scrub the beet to remove any mud or dirt, taking care not to harm the skin.
  • Wrap in foil and bake 180 C for 2 hours.
  • Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan.
  • Bring to the boil for about 1 minute.
  • Turn off the heat and cover the pan.
  • Leave the flavours to infuse for about 2 hours.
  • Strain before using. Note: if you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.
  • If the skins were thick, you can peel the beetroot - it's up to you. Wear gloves, if peeling, or it'll take ages for your finger nails to return to their usual colour!
  • Slice the beetroot into 1/2 cm slices.
  • Put the slices into sterilised jars.
  • Wash the jars in hot, soapy water and rinse well.
  • Put upside down in an oven at 100 degrees C for 20 minutes.
  • Allow to cool slightly and then fill whilst still warm.
  • Use a vinegar-resistant lid (i.e. plastic-coated, so no metal comes into contact with the vinegar, or this would corrode and ruin the pickle).
  • Bring the vinegar mixture to the boil and then fill the jars.
  • Seal the jars with an airtight, vinegar resistant lid.
  • Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavors to infuse.