Pickled Beetroot with Horseradish

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8 medium-sized beetroot
  • ¼oz whole black peppercorns
  • 1 small root horseradish (grated)
  • 1 quart malt vinegar
  • ¼oz whole allspice berries
  • 1 teaspoon rock or sea salt


    Bake the beetroot in the oven for 1½-2 hours. When cool, skin and slice, and place in jars. Boil the vinegar, horseradish, salt, pepper and spice together. When cool, pour over the beetroot. Store in a dry place.