Pickled beetroot

We like to eat this in winter stews or in the summer with cured meats and cheeses.


  • 1kg beetroot (sliced)
  • 1 tbsp black peppercorns
  • 2 teaspoons of salt
  • 1 tbsp coriander seeds
  • 1 tbsp yellow mustard seeds
  • 10 cloves
  • pinch of dried chilli flakes (optional)
  • 700ml cider vinegar
  • 100g light brown soft sugar


Pack the beetroot into warm, sterile jars.

Stick the rest of the ingredients in to a pan and bring to a boil. Simmer for a few minutes.

Pour the hot vinegar over the beetroot and seal immediately. Ready to eat in a couple of weeks but will keep for at least 2 years.

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