Clara Cooks

Pickled Beetroot

I adore beetroots, I make so many things from them all year round but when they are in season I love to preserve them by pickling them. They are so many salad recipes out there that you can add them to. I love them on their own out of the jar or with my eggs. So tasty!! 

This recipe is so easy and you’ll be thrilled you made it! 

 

Ingredients

• 450g Beetroot, cooked trimmed and skins off and sliced or diced (whatever you like to serve your beets)
• 225g sugar
• 450ml water
• 1 onion sliced
• 225ml white wine vinegar
• Tsp black peppercorn
• Tsp mustard seeds
• 2-3 Bay leaves

 

Method

1. Dissolve sugar in water in a small pan and bring to boil
2. Add sliced onion, peppercorn, bay leaf and mustard seeds
3. Simmer 5 min
4. Add the vinegar and take off the heat
5. Cool slightly
6. In a bowl put in beats and pour over the liquid
7. Allow to fully cool
8. Place beets in sealed jars and top with liquid
9. It will keep for 1-2 weeks