Pickled golden beetroot

This light pickle is sweet, delicious and perfect with cold cuts and punchy British cheeses

  • Prep:20 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 88
  • fat 1g
  • saturates 0g
  • carbs 18g
  • sugars 18g
  • fibre 2g
  • protein 1g
  • salt 0.1g


  • 1kg small beetroot
  • 200g caster sugar
  • 300ml white wine vinegar
  • 3 cloves
  • 2 allspice berries
  • 2 bay leaves
  • 1 tbsp olive oil


Sterilising your jars
To sterilise your jars, wash in hot soapy water, then leave in a low oven to dry completely.


  1. Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot, then thickly slice and pack into a large sterilised Kilner jar (see tip below).

  2. Tip the sugar, vinegar, 200ml cold water, the spices and bay leaves into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.

  3. Carefully pour the hot vinegar mixture over the beetroot (you might not need it all), including the spices and bay, then leave to cool, uncovered. Once cool, pour over the olive oil, seal the jar and keep in the fridge for up to a month.

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