Pickled Beetroot


  • 4-5 beetroots
  • 3/4 cup water
  • 1 1/2 cups white vinegar
  • 3/4 cup sugar
  • 1/2 tsp peppercorns
  • 1 bay leaf
  • 1/2 tsp mustard seeds
  • 1/4 tsp salt



Wash beetroots and cook in boiling water until tender.

Let beetroots cool and then peel the skin. Cut the beetroot into thin slices. 

Then place all of the other ingredients into a saucepan and bring to the boil. Simmer for 5 minutes and then strain.

Place beetroot in a jar and top with the vinegar mixture. Store in a cool dry place.


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