Recipe

Pickled baby beetroot

You can't beet it!

Nov 04, 2021 2:00pm
  • 4 hrs 20 mins cooking
  • Makes 5 cups
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Make your own pickled beetroot at home and enjoy this sweet and sour condiment on meat platters, in chunky sandwiches, or stirred through salads whenever you like! Making pickles is a journey. Next stop - pickled chillis!.
Looking for more pickle recipes?

Ingredients

  • 750 grams beetroot, peeled, cut into wedges
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme, plus extra thyme leaves, to serve
  • 2 sprigs fresh rosemary
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1 cup (220g) caster sugar
  • 1 1/4 cups (310ml) white wine vinegar
  • 1 1/4 cups (310ml) water

Method

  • 1
    Place beetroot, garlic, thyme, rosemary, mustard seeds and fennel seeds in a 4.5-litre (18-cup) slow cooker. Cook, covered, on high, for 4 hours.
  • 2
    Just before the beetroot is ready, place the sugar, vinegar and the water in a small saucepan over medium heat; cook, stirring, for 2 minutes or until the sugar dissolves.
  • 3
    Discard the thyme and rosemary. Spoon the beetroot into hot sterilised jars (see above, right). Pour enough hot vinegar mixture into jars to cover beetroot; seal immediately. Label and date jars when cold. Serve sprinkled with extra thyme.

Notes

  • The easiest way to sterilise jars and lids is to put them through the hottest cycle of a dishwasher without using detergent. Remove them from the dishwasher with a clean, dry towel while they're still hot and stand to dry.
  • Serve with hot or cold roast beef, in salads and sliced on sandwiches.
  • Not suitable to freeze or microwave.

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