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Home > Recipes > Chutneys, Pickles and Relishes > Pickled Beetroot

Pickled Beetroot

Submitted by: John Albert

Date submitted: 31 August 2012 at 07:41:33

Cover Recipe: "Pickled Beetroot."

Pickled Beetroot

Total Time:

50 minutes

Originaly Yeild:

60 servings




4500 g,  Fresh small beetroots, stem removed

400 g,  caster sugar

1 tbsp,  Pickling salt

1000 ml,  white vinegar

25 g,  whole cloves


  1. Place beetroots in a large stock pot with water to cover. Bring to the boil and cook until tender, about 15 minutes depending on the size of the beetroots. If beetroots are large, cut them into quarters. Drain, reserving 500ml of the beetroot water, cool and peel.
  2. Sterilise jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beetroots and add several whole cloves to each jar.
  3. In a large saucepan, combine the sugar, beetroot water, vinegar and pickling salt. Bring to a rapid boil. Pour the hot brine over the beetroots in the jars and seal lids.
  4. Place a rack in the bottom of a large stock pot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.

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