A very simple, traditional Polish recipe for a pickled beetroot which will keep for several months in sterilised jars. This grated pickled beetroot is typically eaten as a side dish with pork chops, or used as a base for Polish borscht.
4 people made this
Makes: 6 jars
4kg medium beetroots, cooked and peeled
3 medium onions, diced
3 small cloves of garlic, crushed
1 tablespoon salt
200g granulated sugar
250ml distilled vinegar
8 black peppercorns
4 allspice berries
4 bay leaves
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:30min › Cook:10min › Ready in:40min
Shred half of the cooked beetroot in a food processor, grate the remaining half.
In a large bowl, combine beetroot with onion, garlic and salt. Mix well.
Pickling brine: Combine water with sugar, vinegar, peppercorns, allspice and bay leaves in a medium saucepan; mix well and bring to the boil. Set aside to cool.
Pour cooled brine over beetroot to cover. Mix and set aside overnight.
Fill sterilised jars with the beetroot and brine, packing tightly but leaving about 5mm headspace at the top of each jar. Seal with sterilised lids.
Line a large pan or stockpot with a tea towel. Place jars on top of the tea towel, then fill pan with water to just below the lids. Cover and bring to the boil, and boil for 10 minutes. Store unopened jars in a cool, dark place; once opened, store in the fridge.