Pickled Beetroot (with Brussels sprouts)

Before Roasting

This is one of my favourite things to bake.


  • 1.5 kilograms beetroot
  • 250 grams Brussels sprouts
  • 50 ml olive oil
  • 2 large sprigs fresh rosemary
  • 700 ml vinegar (I used a combination of red wine, apple cider and white – use what you have at hand)
  • 250 ml maple syrup
  • 50 grams (total) of mustard seeds, peppercorns, allspice, fennel seeds, dill seeds, bay leaves
  • 5 cloves of garlic, crushed


  • Preheat oven to 200ºC (fan-forced)
  • Cut beetroot into large, bite-sized chunks
  • Layer beetroot in baking tray lined with baking paper
  • Sprinkle rosemary over beetroot, drizzle with olive oil
  • Bake beetroot in oven for 40 minutes or until tender
  • Bring pot of water to boil
  • Boil Brussels sprouts for one minute maximum (you want them crisp, not mushy)
  • Roast seeds and bay leaves in pan until the aromas are noticeable
  • Add maple syrup and vinegar to pan, heat until just before boiling
  • Turn off heat on vinegar mixture, add garlic, stir
  • Sterilise jars that you will use for your pickles
  • Layer beetroot and Brussels sprouts into jars
  • Cover beetroot and Brussels sprouts in jars with vinegar mixture
  • Seal jars and label once cool
  • Wait one month, open jars, devour your pickles

Pickling Beetroot: Jarred

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