Pickled Beetroot



  • 5 medium beetroot, cooked
  • 3 shallots, finely sliced
  • 480ml organic apple cider vinegar
  • 120ml water
  • 100g brown sugar
  • 1 tbsp sea salt
  • 1 stick of cinnamon
  • 10 whole cloves
  • 2 star anise

Pickling is a technique we turn to often here at the Cookery School – often a way to preserve gluts from our organic Market Garden but also as one of our favourite go-to larder staples to serve with everything from cold meats to salads or as part of a delicious sandwich.

We often teach our guests how to make quick pickles on our courses but to truly master the art of pickling, why not join us on either our Ferments to Eat and Drink or our Complete Larder courses?


Wash your beetroot and remove any tops. Wrap in foil and bake in the oven at 180ºC for 30-40 minutes until soft in the centre.

Once cool, peel the beetroot and slice into 2-3mm rounds using a mandolin or with the slicing attachment of a food processor. Transfer to a bowl, add the finely sliced shallots and toss together.

In a medium pan, combine the vinegar, water, brown sugar, salt and spices. Bring to the boil and simmer for 2-3 minutes, stirring to make sure all the sugar has dissolved. Pour this hot liquid over the beetroot and shallots.

Transfer the beetroot and shallots to a jar and cover with the pickling liquid. If you are using more than one jar, make sure the spices are evenly distributed between them.

Allow the jar(s) to sit at room temperature for around three days. The pickles will keep out of the fridge for up to 1 month and in the fridge for 2.

RH Pickled Beetroot

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