Cinnamon infused pickled beetroot

Cinnamon infused pickled beetroot


11 people made this

About this recipe: Cinnamon adds a new dimension to this pickled beetroot recipe. Beetroot is simmered with malt vinegar, sugar and cinnamon. Serve as a side dish, with salads or in sandwiches.


Serves: 16 

  • 250ml water
  • 600g vacuum packed beetroot, sliced
  • 175ml distilled malt vinegar
  • 300g caster sugar
  • 2 (7.5cm) sticks cinnamon

Prep:5min  ›  Cook:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr15min 

  1. Pour water, vinegar, sugar and cinnamon sticks into a saucepan. Bring to the boil and cook over medium-high heat until the sugar has dissolved, stirring constantly. Reduce heat to medium-low and simmer for 5 minutes. Pour mixture over sliced beetroot and stir to coat. Cover and refrigerate at least 8 hours before serving.

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