Pickled Beetroot


  • 1x 500ml jar
  • 300-400g raw beetroot, peeled
  • 350ml white wine vinegar
  • 50ml water
  • 1 tbsp caster sugar
  • ¾ tsp sea salt
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 4 cloves
  • 3 green cardamom pods
  • 2 strips pared lemon zest


Prep the beetroot, by slicing into thin discs or into cubes or wedges.

Make your vinegar brine by combining the remaining ingredients in a pot, bring to a simmer, dissolve the sugar and salt. Add the beetroot and simmer for a minute.

Pack the beetroot, without squashing, into a sterilised jar and pour over the warm brine to completely submerge.
Tap the jar on the bench to release any bubbles and seal.

Keeps for 12 months sealed, once opened keep in the fridge and consume within 2-3 months.