To pickle beetroot

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

Lightly pickled beetroot is a great Australian favourite, making its way into salads, hamburgers, and sandwiches. I love serving it finely diced and just warmed through as a vegetable with roast meats and game dishes.


  • 500 ml (18 fl oz) good vinegar
  • 10 cloves
  • 1 level tbsp salt
  • 2 level tbsp sugar
  • 10 peppercorns
  • 6 cooked and peeled beetroot


Mix vinegar, cloves, salt, sugar, and peppercorns in a saucepan and bring to the boil. Simmer for 5 minutes. Cool, and strain. Slice beetroot and stack in an airtight jar. Cover with cooled liquid and seal. Store in refrigerator.