Pickled beetroot

This pickled beetroot recipe is one that you will find easy and enjoyable to make. You'll never want buy store-made pickled beetroot again!

  • 1 hr cooking
  • Makes 4 cup
  • Print
This recipe first appeared in Food magazine.
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  • 1 kilogram medium-sized beetroot
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 4 cup white vinegar
  • 1 teaspoon whole cloves
  • 1 teaspoon peppercorns
  • 1 teaspoon whole dried chillies
  • 1 teaspoon mustard seeds
  • 1 thumb ginger, bruised (do not peel but hit with the back of a knife to release the flavour)
  • 1/2 cinnamon stick


  • 1
    Wash and trim the ends from the beetroot. Place them in a large pot of cold water and bring to the boil, cooking until they are tender (about 50-60 minutes).
  • 2
    Leave the beetroot to cool in the cooking water.
  • 3
    Remove the beetroot from the water and reserve three-quarters of a cup of the liquid.
  • 4
    Peel the beets, cut them into slices or wedges and pack them into hot, sterilised jars.
  • 5
    In a large saucepan, place the reserved cooking liquid, sugars, vinegar, spices, ginger and cinnamon stick.
  • 6
    Cook over a gentle heat, stirring until the sugar dissolves.
  • 7
    Bring to the boil, then remove from the heat and pour the syrup over the beetroot in the jars. You may not need all the liquid.
  • 8
    Seal the jars and leave the beetroot to sit for a week before using, to allow the flavour to develop. Pickled beetroot will keep for 6-8 months stored in a cool, dark place. Once opened, store in the refrigerator.