Pickled Beetroot (from frozen) | Rediscover (2024)

Delicious with so many things, Pickled Beetroot may be a little messy to make but worth it many times over for the taste.

I made this recipe with frozen beetroot. I’d always wondered how that would turn out, but rest assured, it’s absolutely perfect. Like many seasonal vegetables, often it’s a quick ‘chop, blanch and freeze’ to extend the life of an ample harvest before throwing them in an air-tight container in the freezer. My chunky diced and frozen beetroot needed a purpose!

Preparing From Frozen

Simply defrost the beetroot, then use as if it were fresh. Don’t use the microwave to thaw, just leave it on the bench (preferably in a large bowl in case it leaks and stains your kitchen benchtop) until defrosted.

This recipe was inspired by my favourite all-time NZ food writer, Digby Law. If you find a recipe book of his, I’d highly recommend you buy it – especially the ‘Pickle and Chutney Cookbook’ as it lists virtually every known fruit and veggie and provides a preserving method for it.

I say ‘inspired by’ rather than ‘followed’ the recipe as I tend to adapt recipes to my personal taste, which in this case is to exclude raisins as I really dislike them (a childhood thing that I never have grown out of, bless) and dice them, rather than grate them….so it is more ‘pickled’ than it is a relish.

TIP: be aware that cutting beetroot (whether fresh, blanched or frozen) will be a messy process. It will stain your cutting board, fingers and anything that comes in contact. Be prepared, have some baking soda handy to wipe up afterwards (it works a treat on stains)!

Pickled Beetroot Usage Ideas

Perfect in a salad, antipasto platter, in a burger or savoury muffin….or pair with feta on just about anything (think pizza, pasta, grilled toastie)!

Pickled Beetroot

Makes: approx 1.5 litres (or 5 small jars)

Ingredients:

• 1kg beetroot
• 2 onions, finely chopped
• 1 Tbsp salt
• 1 Tbsp ground allspice
• 1/2 tsp whole peppercorns
• 3/4 cup brown sugar
• 2 cups white vinegar
• 2 Tbsp freshly chopped mint

Method:

1. Prepare the beetroot. I used frozen beetroot pieces (already blanched, with skin removed and diced). Cut into small cubes, cut pieces into thin slithers, or grate – depending on your personal preference.
2. Combine all other ingredients in a large saucepan and bring to the boil. Lower heat then simmer (covered) for approx 1 hour, stirring occassionally to prevent any sticking to the bottom.
3. Add prepared beetroot and simmer for a further 20 minutes, stirring well so all the ingredients are well blended.
4. Prepare sterilised jars, fill then seal.

Enjoy!