Pickled Beetroot

Name: Pickled Beetroot
Cuisine: European, British
Ingredients: 2kg beetroot; 5 cups white vinegar; 2 cups sugar; 2 teaspoons black peppercorns; 1 teaspoon salt; 8 bay leaves; 1 medium onion

3 steps

Recipe yields three x 750ml bottles.

Updated at: Tue, 12 Mar 2024 12:32:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories2281.4 kcal (114%)

Total Fat2.1 g (3%)

Carbs519.1 g (200%)

Sugars474.3 g (527%)

Protein17.6 g (35%)

Sodium3159.5 mg (158%)

Fiber31.2 g (111%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2kgbeetroot

5 cupswhite vinegar

2 cupssugar

2 teaspoonsblack peppercorns

1 teaspoonsalt

8bay leaves

1onion

medium

Instructions

Step 1

Peel beetroot. Place in a large saucepan and cover with water. Bring to the boil. Cover pan and reduce heat. Simmer for 45-60 minutes or until tender. Allow to cool and thinly slice the beets.

Step 2

Combine vinegar and sugar in a small saucepan. Bring to the boil and cook for 5 minutes. Remove from the heat. Stir in salt, peppercorns and bay leaves.

Step 3

Thinly slice the onion. Layer beets and onions in a jar. Pour vinegar mixture over the beets. Cover and chill.