Pickled Beetroot with Cloves
Sweet, earthy beetroot in a spiced vinegar. Far better than shop jars and just right with cold meats, cheese and a ploughman's.
- Time1 hr 30 plus 1 week maturing
- LevelEasy
- Costabout £0.22 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 66kcal
- 15.5gcarbs
- 13.4gof which sugars
- 0.2gfat
- 0gsaturates
- 0.6gprotein
- 2gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the beetroot gently, keeping the skins whole so they do not bleed. Put them in a large pan, cover with cold water and bring to the boil. Simmer for 45 to 60 minutes, until a knife slides in easily.
50 min - 2
While they cook, wash 2 jars in hot soapy water, rinse, and put them in a 120°C (100°C fan) oven for 15 minutes to sterilise. Boil the lids for 5 minutes.
- 3
Drain the beetroot and leave until cool enough to handle. Rub off the skins with your hands (wear gloves to avoid pink fingers). Slice into 5 mm rounds, or cube them.
- 4
Put the vinegar, water, sugar, salt, cloves, cinnamon, peppercorns and bay in a pan. Heat gently, stirring, until the sugar dissolves, then simmer for 5 minutes.
5 min - 5
Pack the beetroot into the hot jars, tucking a bay leaf and some spices into each. Pour over the hot vinegar until the beetroot is completely covered, leaving 1 cm at the top.
- 6
Seal at once. Leave to cool, then store in a cool dark cupboard for 1 week before eating, so the flavour mellows. Unopened it keeps for 3 to 6 months. Once opened keep in the fridge and eat within 4 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
