Pickled beetroot

Pickled beetroot

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800 g raw beetroots
1 dl white wine
1 dl water
2 tbsp sugar
2 bay leaves
2 cloves
1 tsp fennel seeds
1 ½ tsp mixed peppercorns
2 tsp salt
2 dl apple vinegar
1 ½ dl water

Preparation Steps

  1. Beetroot
  2. Place the beetroot in a pan along with all the other ingredients up to and including the salt, mix and bring to the boil. Cover and cook over a medium heat for approx. 10 mins., remove the beetroot, place in the clean, pre-warmed jars.
  3. Pickling liquid
  4. Add the vinegar and water to the beetroot water, return to the boil, simmer for approx. 3 mins. While still boiling hot, pour the liquid into the jars to just below the rim, seal immediately, leave to cool on a towel.


  • 750 persons


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