Pickled Beetroot

  • Difficulty: Low
  • Completion Time: 3 days - 3 weeks

Ingredients Needed

Amount Ingredient
4 Large raw beets peeled and grated or cut into small pieces
1 Onion sliced
- Coarse salt flakes
4 Cloves of garlic smashed
1 Chilli finely chopped
1 Tsp black pepper
1 Tsp caraway
1/2 Tsp cumin
1/2 Tsp coriander and fennel seeds
- Cloves and cinnamon sticks
- Mustard seeds and bay leaves
- Grated ginger


  1. Add salt to your beets and onions and place into a sealable glass jar with your choice of spices
  2. Make the brine with 1 tbsp of salt to every cup of water. Stir vigorously until salt dissolves.
  3. Pour the brine over the beets until they are totally submerged.
  4. Ferment at room temperature (takes between 3 days to 3 weeks.
  5. Check regularly to see that they remain completely covered, top up with brine if necessary.
  6. When satisfied with the taste, put the jar into the refrigerator to stop the fermentation process.

When pickles have been eaten use the leftover brine for making your next batch.

Recipe courtesy of nutritionist - Desi Horsman. desihorsman.com

Recipe Pickled Beetroot