Monday, October 11, 2010

Pickled Beetroot

This is  my first attempt at cooking Beetroot. Ben has done it a couple of times but I was a bit intimidated by it. I found this blog this morning and was feeling very inspired so I decided to give it a go and quite honestly it was really easy, made a bit of mess but cleaned up in about 5 minutes so it really was ok. I made the pickled beets with about 8 big beetroots from my garden. Here is the recipe...

Boil up the beetroots and peel when tender. Combine:

1 cup apple cider vinegar
1 cup water
2 tablespoons sugar
some new fresh bay leaves
salt and pepper
Slice up the beetroot, put into a pickling container and Pour the pickling mix over the top. It keeps in the fridge for up to 6 months. I made two jars full but I don't think it will need to last 6 will all be gone pretty quickly around here!

Now I need to plant more beets...


  1. Fantastic, I've just harvested mine, and you've saved me from looking for a pickling recipe :)

  2. I'm making mine today. I have about 8 beets of different sizes, but instead of boiling I've roasted them. I am using your brine recipe though. Can't wait to eat them in a few weeks. Apparently you're supposed to be able to grow them year round? So I'm planting more seeds this arvo. I hope you update us on hows yours taste!!

  3. They are soooo good! Chloe loves them. I planted more today as well