1 / 1 Picture by: Claire
- 4.5kg fresh small beetroots, stems removed
- 400g caster sugar
- 1 tablespoon pickling salt
- 1 litre white vinegar
- 25g whole cloves
Prep:30min › Cook:20min › Ready in:50min
- Place beetroots in a large stock pot with water to cover. Bring to the boil and cook until tender, about 15 minutes depending on the size of the beetroots. If beetroots are large, cut them into quarters. Drain, reserving 500ml of the beetroot water, cool and peel.
- Sterilise jars and lids by immersing in boiling water for at least 10 minutes. Fill each jar with beetroots and add several whole cloves to each jar.
- In a large saucepan, combine the sugar, beetroot water, vinegar and pickling salt. Bring to a rapid boil. Pour the hot brine over the beetroots in the jars and seal lids.
- Place a rack in the bottom of a large stock pot and fill halfway with water. Bring to the boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary until the water level is at least 2.5cm above the tops of the jars. Bring the water to a full boil, cover the pot and process for 10 minutes.
Pickling salt is available in speciality shops or online. Alternatively, you can use sea salt instead, although this may not work as well and will give a cloudy appearance.
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