Ann's Pickled Beetroot

Thank you to Ann from Auckland for providing this recipe for pickled beetroot. Enjoy!


  • 1 Kg Meduim size raw beetroot
  • 300 ml white vinegar
  • 100 g castor sugar
  • 5 cloves
  • 3 star anise
  • 4 bay leaves
  • 3 tbsp balsamic vinegar
  • 200 ml water
  • 1 tbsp olive oil
  • pinch of salt
  1. Place Beetroot in a pot and just cover with water.
  2. Add a pinch of salt and cook until you can put a knife through the beetroot (then you know they are cooked), then drain.
  3. In another saucepan bring to boil the water, sugar, white vinegar, bay leaves and spices.
  4. Once boiling bring down to simmer for 2 - 3 minutes, or until sugar has dissolved.
  5. Switch off heat and add the balsamic vinegar.
  6. Let the beetroot cool down a bit so you can handle them.
  7. Remove the skin and either grate them, slice or keep whole (as you prefer them - I like mine grated).
  8. Put them in a jar and pour the reduced mixture over the beetroot.
  9. Let it cool then add the olive oil, seal, and put in the fridge.
  10. Enjoy!

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Ann's Pickled Beetroot Comments

  • How long does the pickled beetroot last in the fridge? And does the jar need to be sterilized before pouring in the mixture? Thank you

    Tracy Spahn

  • I will definitely try this recipe when beetroot is cheaper to buy. I know its very good for you so try to eat as often as we can.


  • HI Tracy, we emailed Ann last night and she replied that she has had it in the fridge for up to 2 months with no problems. She does sterlise the jars. Thanks! Gemma (Tui Team)