Pickling is an amazing way to preserve seasonal vegetables, extending their shelf life from a couple of days to a couple of years.
So, how do you do this with beetroot?
Cooking beets and submerging them in a vinegar and spice solution helps preserve them for long periods of time.
They are naturally sweet and are made up of over 80% water which makes them an ideal candidate for the pickling process.
Pickled beetroots are the perfect addition to any cheese platter, salad, or a good ol’ sandwich.
How to pickle beetroot
What you’ll need
- 1kg of beetroots
- 2 cups white vinegar
- 1 cup water
- ½ cup sugar
- 1 tsp allspice
- 6 cloves
- 1 cinnamon stick
Method
- Give the beetroots a good wash and trim off the leaves (leaving on the roots)
- Place in a pot and cover with water and bring to a boil
- Simmer uncovered for 25 minutes or until tender
- Drain and allow beets to cool slightly
- Trim off the roots, stems and remove the skins. You can leave the beets whole or slice them.
- In a separate pot, combine vinegar, water allspice, cloves, cinnamon and sugar. Bring to a boil and then allow to simmer for five minutes.
- Stuff beets into a hot, sterilised jar leaving 2cm of space from the top. Pour in water to cover the beets leaving 2cm of space.
- Fill a large stockpot halfway with water and bring to a boil. Place the jars in the water, pouring in extra water if necessary until the jars are submerged in water. Bring to a boil and cover for ten minutes.
- Store for at least three weeks before opening once stored in the fridge.
How long should pickled beetroots last?
You can store an unopened jar of pickled beets in a cool dry space for between 12 and 18 months.
Once opened they will last in the fridge for 1 to 3 months.
Is pickled beetroot as good as raw beetroot?
Absolutely!
Both are delicious and both share the same nutritional and health benefits.
The only major difference between pickled beetroot and raw beetroot is that pickled beetroot has a much longer shelf life than its fresh counterpart.
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