Polish Pickled Beetroot

    14 hours 10 minutes

    A delicious pickled beetroot recipe from Poland. The beetroot makes a great relish for cold meats or layer in a sandwich.

    11 people made this

    Makes: 3 jars

    • 3 kg beetroot
    • 225ml white vinegar
    • 150g white sugar
    • 3 onions, quartered
    • 3 cloves garlic, halved
    • 1 tablespoon salt
    • 3 bay leaves
    • 7-8 allspice berries
    • 3-4 black peppercorns

    Preparation:1hour  ›  Cook:1hour10min  ›  Extra time:12hours marinating  ›  Ready in:14hours10min 

    1. Place beetroot in a large saucepan and cover with water. Cover, bring to the boil, reduce heat and simmer 1 hour or until soft. Drain and let cool.
    2. Meanwhile, combine all remaining ingredients in a saucepan. Bring to a simmer and cook about 10 minutes. Strain into a bowl and set aside, discarding solids.
    3. Peel and coarsely grate beetroot. Mix with the vinegar mixture and set aside, covered, for 12 hours.
    4. Fill sterilised jars with the beetroot mixture, leaving about 5mm headspace at the top of each jar. Seal with sterilised lids.
    5. Line a large saucepan with a tea towel. Place jars on the towel then fill the saucepan with water to just below the lids. Cover, bring to the boil and boil 10 minutes. Store jars in a cool dark place, and in the fridge after opening.

    Watch a video of it being made…

    Polish Pickled Beetroot
    Polish Pickled Beetroot
    Polish Pickled Beetroot
    Polish Pickled Beetroot

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