Simple spiced beetroots

    4 hours 20 min

    Beetroots are pickled in a mixture of apple cider vinegar, sugar, cloves, peppercorns, bay leaves, salt and onion. This recipe also works with fresh beetroots, if you have time.

    61 people made this

    Serves: 8 

    • 615g vacuum packed beetroots, sliced
    • 125ml water
    • 125ml apple cider vinegar
    • 2 tablespoons sugar
    • 2 whole cloves
    • 3 black peppercorns
    • 1 bay leaf
    • 1/2 teaspoon salt
    • 1 small onion, sliced

    Prep:10min  ›  Cook:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr20min 

    1. Place the beetroots into a medium bowl and set aside.
    2. In a medium saucepan, combine vinegar and 125ml water and bring to the boil. Add sugar, cloves, peppercorns, bay leaf, salt and onion and return to the boil. Remove from heat and pour mixture over the beetroots. Toss until coated, cover and chill. Serve the beetroots very cold.

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    Reviews in English (52)


    I used this recipe to can over half the beets in my garden. I think the pickling mixture is perfect and wouldn't change a thing!  -  23 Jul 2001  (Review from Allrecipes US | Canada)


    I used fresh beets from my garden, steamed them until tender, then put them in a large bowl of cold water, and had no pink fingers by peeling them underwater! Otherwise my hands turn beet red! I also used one of those rippled french fry cutters to slice them - a simple hand held tool. I canned some in pint jars (made 4 pints), and will enjoy beets in the dead of winter. This recipe is tasty- just the right spice mix.  -  16 Aug 2003  (Review from Allrecipes US | Canada)


    This is a wonderful recipe -- it reminds me of my grandmother's homemade pickled beets. I used fresh beets, boiled about 15 min, then peeled, and I added some hardboiled eggs. I marinated everything for a couple of days to make sure it really got that flavor!  -  04 Aug 2002  (Review from Allrecipes US | Canada)