Pickled Beetroot

Pickled Beetroot

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February 23, 2015

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: makes 4-6 standard jars


4-6 beetroot


1 cup water

2 cups white vinegar

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon cracked pepper

2 teaspoons mixed spice (or 1 teaspoon mustard seeds and 1 teaspoon celery seed or salt) omit this if desired)


1Wash beetroot and and place in slow cooker.

2cover with water and cook on high for 4 hours till cooked. Test with a knife or skewer.

3Bring all the pickle liquid ingredients to the boil in a saucepan on stove and simmer for 2 minutes.

4Once beetroot is cooked remove from water, cool slightly and peel outer skin off (wear gloves)

5Slice beetroot thinly and place in sterilised jars.

6Fill each jar with liquid, enough to cover beetroot and seal with lid.

7The longer it is left unopened the better it tastes.

8Amount of liquid you make depends on amount of beetroot you have. One batch will make about 4 to 5 standard jars.

Submitted by MaryAnn Ogden


2 Reviews

Jo Miller

February 25, 2018

A nice easy recipe, Will use again. I love that it uses standard pantry items.

Janelle Cassol

October 26, 2017

Absolutely perfect! Very quick and easy. This will be the only recipe I use from now on!

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