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Spiced Pickled Beetroot
Homemade spiced pickled beetroot is a punchy, tangy preserve that brightens everyday meals. Fresh ginger, crushed allspice berries, and black peppercorns infuse the malt vinegar brine with a warm, complex flavor. The earthy sweetness of the beets pairs perfectly with the sharp liquid. Serve these thick chunks alongside cold roasted meats, layer them into hearty sandwiches, or toss them into a crisp green salad for a bright pop of color and crunch.
Ingredients
- 1kg beetroot (about 10), leaves trimmed to about 2cm from the tops
- 600ml malt vinegar
- 125g granulated sugar
- 3.5cm piece of root ginger, peeled and finely chopped
- 4 teaspoons allspice berries, roughly crushed
- ½ teaspoon black peppercorns, roughly crushed
- ½ teaspoon salt
Instructions
- 1Boil the beetroot in a saucepan of water for 30 to 60 minutes until tender enough to easily pierce the largest beet with a knife.
- 2Drain the hot water and let the beets cool completely before peeling away the skins with a small paring knife.
- 3Combine the malt vinegar, granulated sugar, chopped ginger, crushed allspice berries, black peppercorns, and salt in a separate saucepan. Warm the mixture gently while stirring occasionally until the sugar completely dissolves.
- 4Turn up the heat to bring the liquid to a simmer for 3 minutes, then take the pan off the stove and let the brine cool.
- 5Slice the peeled beetroot into thick chunks and arrange them tightly inside warm, sterilized glass jars.
- 6Pour the cooled spiced vinegar over the beets to submerge them completely, adding a splash of extra malt vinegar if necessary to reach the top of the jars.
- 7Seal the jars tightly with lids and store them in a cool, dark spot for 3 to 4 weeks to develop their flavor before eating.