/ Published in Recipes

Farmer Kieran’s Pickled Beets

Jump to Recipe Print Recipe
Beetroot Pickles
Growing Beetroot

Farmer Kieran’s Pickled Beets

Print Recipe
Course Side Dish

Ingredients
  

  • 2 kg of Fresh beetroot
  • 3/4 vinegar to cover the beetroot white, apple cider, or malt vinegar work well
  • 1/4 water to cover the beetroot
  • 1 tbsp mustard seeds
  • 1/2 tsp table salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp chilli flakes
  • 1 clove
  • 1 bay leaf
  • 1 tbsp sugar

Instructions
 

Prepare the beets:

  • Peel and slice beetroot into thin rounds, about 2–3 mm thick.
  • Set aside the beet leaves — they’re great in salads, smoothies, or pesto!

Make the pickling liquid:

  • Add the beetroot slices to a saucepan.
  • Pour in vinegar and water in a 3:1 ratio (three parts vinegar to one part water).
  • Add mustard seeds, salt, pepper, chilli flakes, clove, bay leaf, and sugar.

Cook:

  • Bring to a boil, then reduce heat and simmer until the beetroot slices are tender but not mushy.

Jar the beets:

  • Using tongs or a slotted spoon, transfer beetroot slices into a clean pickling jar.
  • Pour the hot pickling liquid over the beets until covered.

Cool and store:

  • Allow the jar to cool on the bench uncovered.
  • Once cooled, seal with a lid and refrigerate.

Notes

Storage:
Keep refrigerated and use within a few weeks for best flavour and freshness.
Tagged under: , , ,

What you can read next

Messy Farm Zucchini / Cucumber Pickles
Fruit Forever: How to Enjoy Your Harvest All Year Round
Gluten-Free Apple Cake