A vibrant beetroot, apple and onion pickle gently spiced and preserved in sweet-sour vinegar, perfect for cheese boards, sandwiches or salads.
Pickled beetroot
Updated : 30 January, 2026
Easy
About 20 min.
Ingredients
600 grams
Beetroot
1
Apple
1
Shallots
1 teaspoon
Sea salt
2 teaspoon
Corn flour
1 teaspoon
Smoked paprika
0.5 teaspoon
Ground cumin
0.5 teaspoon
Ground coriander
pinch
Ground black pepper
175 milliliters
White wine vinegar
75 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Wash the beetroot thoroughly, keeping the roots and any trimmed stalks attached. Place them in a saucepan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain, then plunge the beetroot into a bowl of cold water to stop the cooking. Once cool enough to handle, gently rub off the skins.
Step 2
Cut the beetroot into small cubes, ideally no larger than 1cm (½in). Halve, quarter and core the apple (no need to peel), then cut it into pieces roughly the same size as the beetroot. Chop the onion or shallot to a similar size. Put the beetroot, apple and onion into a bowl and sprinkle with the salt.
Step 3
In a separate bowl, mix the cornflour, paprika, cumin, coriander and black pepper with 50ml (2fl oz) water until smooth. Set aside.
Step 4
Add the vinegar, 175ml (6fl oz) water and sugar to a large saucepan. Heat gently, stirring, until the sugar has dissolved. Stir in the cornflour mixture and bring to a simmer, stirring until the liquid thickens slightly.
Step 5
Add the beetroot, apple and onion to the pan and simmer for 3-5 minutes, until the beetroot is tender but still holds its shape (cook a little longer if the pieces are larger). Remove from the heat and spoon the pickle into sterilised jars, filling them to the brim. Tuck a couple of mint leaves into each jar, ensuring all the vegetables are fully submerged in the spiced vinegar. Seal with vinegar-safe lids, invert the jars briefly to sterilise the lids, then turn upright and leave to cool.
Step 6
The pickle can be eaten straight away, or stored in a cool place for up to 6 months. Once opened, keep in the fridge and use within 8 weeks.
Author note
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