If you love Pickled Beetroot, I will show you how easy it is to make your own, and customise the flavours to suit your taste. We use a quick pickling method that transforms earthy beetroot into a full of flavour condiment that is slightly sweet, slightly tangy and a little bit spicy. It’s a vibrant, full flavoured condiment that will enhance many dishes.
650g(23 oz) beetroot - prepared weight once trimmed. Smaller beetroot is better - roughly 4-5 small beetroot.See Note 1
2teaspooncoarse sea saltSee Note 2
¾cup(180 ml) white vinegarSee Note 3
¾cup(180 ml) filtered waterSee Note 4
¼cup(60 g) sugar
2teaspoonwhole yellow mustard seeds
1teaspoonwhole black peppercorns
¼teaspoonred chilli pepper flakes
Instructions
Roast the Beetroot:
Preheat your oven to 200 degrees C (390 F).
Trim any leaves from the beetroot, leaving about 2.5 cm (1 inch) of stems on the beetroot.
Wash the beetroot and wrap loosely, individually, in aluminium foil. Place in a baking dish to catch any juices which may leak. Roast for 45 minutes, or until a skewer slides easily into the flesh. Set them aside to cool in the foil until they are cool enough to handle.
To Sterilise the Jars:
Lower the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts - if they do, allow them to air dry, instead of placing in the oven.
For the Pickled Beetroot:
Trim the stem and root end and rub the skin away with a paper towel or peel with your fingers. (This will be easier to do when the beetroot are still slightly warm.) Discard the stem, root and peel.
Slice the beetroot in half and then cut into half-moons, about 1 cm (0.4") thick.
In a non-reactive saucepan (See Note 5), place the vinegar, water, sugar and seasonings.On a medium heat, stir to dissolve the sugar. Once the sugar is dissolved, simmer the liquid for 2 minutes.
Add the beetroot slices into the warm, sterilised jar.
Remove the saucepan from the heat, and carefully pour the pickling liquid into the jar with the beetroot.
Seal the jar immediately, and allow to cool on the bench before placing in the refrigerator. The Pickled Beetroot can be enjoyed once cool, but I recommend leaving them for 24-48 hours to allow the flavours to develop.
Notes
Beetroot: we prefer smaller beetroot for this recipe. Larger beetroot can often be tough and woody.
Coarse sea salt: ensure you use cooking salt or coarse sea salt. Regular table salt may contain anti-caking agents and is much stronger.
Vinegar: I have used white vinegar that is 5% in acidity. You can also use apple cider or white wine vinegar - just ensure the acidity level is 5%.
Water: ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.
Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as lemons and vinegar, may take on a metallic taste and discolour if cooked in such pans.
Storage: once the jars have cooled, store the pickles in the fridge for up to two months. This is a quick pickle recipe not designed for long term canning.
Nutritional information: is based on the entire jar, and includes the pickling liquid.