Pickled beetroot is a great veggie side to your favourite dish. You will appreciate it during the summer BBQ season, but also in autumn and winter as a zesty side for meaty dishes. We added horseradish to take the flavour up a notch, and we can say it works with any dish and also as a snack. 👌🏻
Nutrition (1 serving)
- 738 kcal
- 127 g carbohydrates
- 12 g fats
- 19 g protein
Per 1 portion
- 1 kg beetroot
- 100 g horseradish
- 500 ml water
- 200 ml apple cider vinegar
- 150 g cane sugar
- 20 g salt
- 2 bay leaves
- 1/2 tsp allspice
- 1/2 tsp whole pepper
Instructions
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Peel the beetroot and slice it thinly. Cook it in salted water until tender and then leave it to cool.
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In a large saucepan, bring water, vinegar, sugar, bay leaf, allspice and peppercorns to a boil. Cook for 5 minutes so the flavours combine and the sugar dissolves, then take it off the heat.
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Meanwhile, peel and grate the horseradish. We used 100g, but the amount is up to you, depending on what flavour you are after.
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Before you start loading them, you need to sterilise the jars. There are several ways to do it. We recommend washing them very thoroughly in hot water with a fairy liquid, then rinsing them with fresh water and letting them dry for 20 minutes in an oven preheated to 180 °C.
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Use the sterilised jars for the beetroot. Add the beetroot slices and grated horseradish. When the jar is nearly full, add the vinegar liquid. All the ingredients should be submerged, and the liquid should be up to the brim.
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Close the jars tightly and can them by using a water bath. It will take about 15 minutes.
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Leave them to cool after canning and store them in a cool, dry place.
👉🏻Well‑canned pickled beetroot keeps for several months, and the flavour is often enhanced by the pickling process. But you should still periodically check on the quality of the produce.
