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Spiced Pickled Beetroot
Earthy, sweet, and unapologetically tangy, these spiced pickled beets will completely transform your sandwich game. Fresh ginger, crushed allspice berries, and black peppercorns infuse the malt vinegar brine with a warm, complex flavor that cuts right through rich foods. You'll love keeping a jar of these thick, ruby-red chunks in the fridge to serve alongside cold roasted meats or toss into crisp green salads. It's an old-school preserve that's surprisingly simple to master at home.
Equipment
- Saucepan
- Stovetop
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, depending on size. They're ready when you can easily pierce the largest beet with a knife.
- 2Drain the hot water and let the beets cool completely. Once cooled, peel away the skins with a small paring knife. The skins will slip off much easier when the beets aren't piping hot.
- 3Combine the malt vinegar, granulated sugar, chopped ginger, crushed allspice berries, black peppercorns, and salt in a saucepan. Warm the mixture gently, stirring occasionally until the sugar completely dissolves.
- 4Turn up the heat and simmer the liquid for 3 minutes to extract the spice flavors. Remove the pan from the stove and let the brine cool completely.
- 5Slice the peeled beetroot into thick chunks and pack them tightly into warm, sterilized glass jars.
- 6Pour the cooled spiced vinegar over the beets to submerge them completely. Add a splash of extra malt vinegar if needed to reach the top. Seal the jars tightly with sterilized lids.
Notes
- Patience pays off: Store the sealed jars in a cool, dark place for 3 to 4 weeks before opening. This gives the vinegar and spices time to fully penetrate the beets.
- Storage: Once opened, keep the jar in the fridge and consume within a few months.
- Prep tip: Wear gloves when peeling and slicing the cooked beetroot so you don't stain your hands pink.