Beetroot-pickled beansprouts

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Preparation info

  • Makes


    1 litre jar
    • Difficulty


Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

  • About

These are really good served on top of steamed new potatoes, tossed into salads, scattered on soup, or mixed with coriander and spring onions as a garnish for roast salmon and other oily fish.


  • 1 large beetroot, peeled
  • 2 garlic cloves, chopped
  • 200 ml cider vinegar (or white wine or rice vinegar)
  • 6 tablespoons caster sugar
  • 350 g beansprouts, rinsed and drained
  • 12 allspice berries


Either grate the beetroot or purée it in a small food processor. Place in a pot with the garlic, vinegar, sugar and 400 ml water. Bring to the boil, then simmer rapidly for 5 minutes.

Meanwhile, fill a heatproof jar with boiling water and leave to sit for a minute on a folded tea towel. Tip the hot water from the jar, then place the beansprouts and allspice in the jar, layering them.

Strain the hot pickling liquid through a fine sieve, then pour as much of it as you can over the sprouts in the jar and seal while hot. Leave to cool on the tea towel, then place in the fridge. Leave for at least a day before using.