Spiced Sweet & Sour Pickled Beetroot
This homemade British pickle offers a lighter, more flavourful alternative to shop-bought versions. Whole spices like star anise and cloves infuse a sweet and sour vinegar syrup, which is poured over roasted beetroot. The result is a versatile condiment that pairs wonderfully with cold cuts, robust cheeses, and salads. It requires about 90 minutes to prepare and will keep in your refrigerator for up to a month.
Ingredients
- 1kg small-medium sized raw beetroot
- 200g caster sugar
- 300ml white wine vinegar
- 2 star anise
- 3 cloves
- 2 allspice berries
- 2 bay leaves
- 2 tbsp balsamic vinegar (optional)
- 1 tbsp olive oil
Method
- Set your oven to 180C/160C fan/gas 4. Remove the leaves and most stalks from the beetroot, keeping a short stump on each. Individually wrap each beetroot in foil, place them on a baking tray, and roast for 1 hr 15 mins until a sharp knife slides in easily. Allow them to cool completely.
- Unwrap the cooled beetroot, peel them, and trim away the remaining stalks. Keep small beetroot whole and cut any larger ones in half. Pack them tightly into a large sterilised kilner jar.
- Place the sugar, white wine vinegar, 200ml cold water, spices, and bay leaves into a saucepan. Bring the mixture to a boil, then reduce to a simmer. Let it bubble gently for 2 mins, stirring until the sugar dissolves fully. Remove from the heat and stir in the balsamic vinegar if you are using it.
- Gently pour the hot spiced vinegar over the packed beetroot. you may not require all of it. Leave the jar uncovered until the contents are completely cool. Once cooled, pour the olive oil over the top, seal the jar tightly, and store it in the fridge where it will keep for up to a month.
Nutrition (per serving)
Calories52 kcal
Carbs10 g
Sugars10 g
Fibre1 g
Protein1 g
Sodium40 mg
Recipe details
Skill levelEasy
CategorySnack
Cuisinebritish
