Pickled Beetroot


  • 1 pound small beetroots (about 7 beets)
  • ½ cup white vinegar
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ½ teaspoon black peppercorns
  • 2 bay leaves


  1. Leave the root and 1-inch of the stem on the beetroots and scrub with a brush to clean.
  2. Place in a medium saucepan and cover the beetroots with water.
  3. Bring to a boil before placing a lid on the pan. Reduce heat, and simmer for 45 minutes or until tender.
  4. Drain and rinse with cold water under the tap.
  5. Now cut off the roots and rub the skins off.
  6. Thinly slice the cooked beetroot and place in a large bowl.
  7. Combine the vinegar and sugar in a small saucepan and bring this to a boil.
  8. Once boiling, cook for 5 minutes then remove from heat and stir in salt, peppercorns, and bay leaves.
  9. Pack the beetroot into sterilised jars and then pour over the hot vinegar mixture. Put the lid on the jar and wait!
  10. The beetroots will be ready to eat in 1-2 weeks, or longer, if you like.