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Beetroot Pickle Recipe

A good simply-made pickle to accompany cold meat. Once sealed, it will keep for months in a cool, dark place.

At all stages be careful of your clothing, as cooked beetroot stains terribly. We suggest you slice and generally handle it on a large plate once cooked, and have a cloth or few paper towels at hand.

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Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


To fill 3 x 500ml/1 pint jars:

6 medium-sized uncooked beetroot, in their skins – weighing about 1.2kg/2½ lbs in total
400ml/15 fl oz White Wine Vinegar
2 teaspoons (10ml) Dry Mustard Powder
1 teaspoon (5ml) Salt
2 medium Onions, peeled and finely-sliced into half rings
5cm/2 ins Cinnamon Stick
100g/2 oz Granulated Sugar
2 teaspoons (10ml) dill Seeds (optional)


1. Boil the beetroot until they feel tender when a sharp knife is inserted, this will take between and hour and an hour and a half, depending on their size and freshness.
2. Drain them, but keep about 10 fl oz/ ½ pint of the cooking liquid.
3. Allow the beetroots to cool until you can handle them, the remove their tops and bottoms, and slip of their skins.
4. Slice the beetroots into rings of about 5mm/¼ ins, and set them aside.
5. Mix the mustard powder with a little of the vinegar to make a smooth paste, the add it to the rest of the vinegar mixture, sliced onions, cinnamon stick, sugar and reserved liquid, and bring it to the boil in a stainless steel or glass saucepan. Aluminium should be avoided, as it reacts with anything acidic.
6. Sterilise screw-top/kilner-type jars by boiling them in water, or in a low oven for 20 minutes.
7. When they have cooled enough to handle, build the beetroot and onion slices up in layers, share out the dill seeds (if using), then cover with the hot liquid.
8. Seal the jars, then refrigerate them when they are cool.

They will be at their best if allowed to mature for a few days, to develop their flavour. If intending to increase their shelf-life to many months, put the jars in a deep casserole, cover them with cold water, and bring them to a gentle boil. Simmer for 20 minutes, then allow them to cool in the water.
This will create a vacuum.

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