Pickled Beetroot

Boil whole beetroots until tender, then preserve them in a spiced vinegar brine for one week before serving.

Estimated Nutrition

Calories

107.5

kcal / serving

1720 kcal total

Carbs

16.8g

per serving

268 g total

Fat

0.4g

per serving

6.8 g total

Protein

2.1g

per serving

33.2 g total

Cook Time

100

minutes

Serves

jars

Dietary

Vegetarian Vegan Dairy Free Gluten Free

CondimentsSauces

4.5

Sufficient to cover the beets

NutsSeeds

Whole peppercorns

Whole

Vegetables

Whole, washed with skin intact

Wash the beets thoroughly while ensuring the skin remains unbroken to preserve their color.

Simmer the beets in boiling water for approximately 90 minutes until three-quarters cooked.

Remove the beets from the water and allow them to cool completely.

Boil the vinegar with the pepper and allspice for 10 minutes and let the spiced liquid cool.

Slice the cooled beets into 1cm thick rounds and place them into jars.

Pour the cold spiced vinegar over the slices and seal tightly to exclude air.

Store the jars for one week before using the pickled beetroot.