Spicy Pickled Baby Beetroot

Name: Spicy Pickled Baby Beetroot
Ingredients: 1,5 kg baby beetroot, trimmed and washed; 500 ml (2 cups) water; 500 ml (2 cups) white wine vinegar; 500 ml (2 cups) sugar; 2,5 ml (1/2 teaspoon) salt; 1 clove; 1 cinnamon stick; big knob of fresh ginger; good grinding of black pepper

The other evening my friend Beatrix produced a bottle of the most delicious baby beets from her pantry. I would love to share her recipe with you.

Published 7 February 2025

Method

Boil the beet root until tender in plenty of boiling water. Let them cool, and rub off the skins. If nice and small, leave them whole. Otherwise cut them into thick slices.
Combine the remainder of the ingredients in a large saucepan and bring to the boil. Add the beets, and simmer for 20 minutes.
Place the beets in a sterilized canning bottle and fill it up with the boiling syrup. Seal and store for at least 2 weeks for the flavours to develop. Once opened, store in the refrigerator.