Pickled Beetroot Recipe

Name: Pickled Beetroot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beetroots; Pickling Ingredients; 1 1/2 cups white vinegar; 3/4 cup water; 3/4 cup sugar; 1/2 teaspoon peppercorn; 1/2 teaspoon clove, whole; 1 bay leaf; 1/2 teaspoon mustard seeds; 1/2 cinnamon stick; 1/4 teaspoon salt

Servings: persons

4 beetroots
Pickling Ingredients
1 1/2 cups white vinegar
3/4 cup water
3/4 cup sugar
1/2 teaspoon peppercorn
1/2 teaspoon clove, whole
1 bay leaf
1/2 teaspoon mustard seeds
1/2 cinnamon stick
1/4 teaspoon salt

1
Wash the beetroot well, and cook in boiling salted water until tender.
2
Strain and cool beetroot and remove skins (for smooth surface remove skin by hands, remembering beetroot stains, so you might wnat to wear gloves and use an old cutting board).
3
Slice beetroot into julienne strips and set aside.
4
Place all pickling ingredients into a pan and bring to boil when boiling bring back mixture to a simmer for about 5 minutes and then strain mixture.
5
Spoon beetroot into hot sterilized jars, and top with the vinegar mixture.
6
Seal jars, (make sure seal is secure when the jars cool) and store in a cool place.

193

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 beetroots, Pickling Ingredients, 1 1/2 cups white vinegar, 3/4 cup water, and more.

Yes, Pickled Beetroot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Beetroot

How did you like this recipe?

Frequently Asked Questions