Pickled Beetroot

Full of flavour and a great accompaniment to a barbeque.


  • approximately 500g beetroot
  • 1/2 to 1 cup of sugar (according to taste)
  • 1/2 litre of white vinegar
  • 1/2 teaspoon of cinnamon powder
  • 1/2 teaspoon of allspice
  • 6 cloves
  • 6 peppercorns
  • 1/2 teaspoon salt


  1. cook the beetroot by boiling in water until tender - you might like to try roasting them instead.
  2. peel and slice or quarter the beetroot.
  3. pack into sterilised jars.
  4. combine all the other ingredients in a large saucepan.
  5. bring to the boil, then remove from the heat.
  6. allow to stand (covered) for 20 minutes to cool.
  7. strain the vinegar mixture (if desired)
  8. pour over the beetroot slices in the jar, making sure that they are well covered with the liquid.
  9. seal with non corrosive lids.

Note: Try adding other spices, such as ginger, cardamon or star anise.

I prefer to keep the pickle in the refrigerator and it will keep for a couple of weeks this way.