Sweet beetroot and onion pickle

Sweet beetroot and onion pickle
Click image to enlarge

This vibrant mix beetroot and onion, pickled in a sweet vinegar, adds a great splash of colour to your cold meat platter or cheese board and is perfect to jazz up your ham or cheese sarnies.

If stored in steralised jars and kept somewhere cool, out of direct sunlight, it will keep for at least 6 months.

Makes 1½ ltrs


6 medium beetroots, cleaned but unpeeled
350ml wine vinegar
1½ tablespoons dry mustard
½ teaspoon salt
250g sugar
2 onions, sliced


Boil the beetroots until tender. Drain, reserving 300ml of the cooking liquid, and set the beetroots aside until cool enough to handle.

When ready, slice of the tops and bottoms then slip off the skins with your fingers. Slice the beetroots and set aside.

In a medium sized saucepan bring the vinegar and reserved cooking liquid to the boil.

Add the mustard, salt and sugar. Stir to mix and bring back to the boil then remove the saucepan from the heat.

Layer the beetroot and onion slices in sterilized jars.

Cover with the hot vinegar, replace the lids and store in a cool place for a few days before using.

Comments 2

  • I made this last week. I used home grown beetroot of which I had an abundance! I made over 30 jars and, can I say, that this is the best recipe I’ve ever tried! So much better than just beetroot in vinegar! I have given several jars away and, have got to the point where I’ve planted more beetroot so we have enough to last the year. The recipe is easy to follow, the ingredients are as cheap as chips and, once the beetroot is cooked, it is really quick to make. Five stars from me!!

  • Wow 30 jars, you obviously like beetroot. Glad you like the recipe and thanks for stopping by

Leave a Reply

Your email address will not be published.