- Fresh Beetroots
- 2 cups vinegar
- 1 cup water
- ½ cup sugar
- ¼ teaspoon cinnamon
- 1 bayleaf
- 2 whole cloves
- 4 peppercorns
- Bring to boil the specified vinegar, water, and spices
- Lower heat and simmer for 5 minutes
- Trim excess leaves but don't cut the top off the actual roots
- Wash beetroot well
- Cook in boiling salted water until tender and skins are easily removed
- Peel and slice when cool enough to handle
- Pack the beetroot slices into hot sterilized jars
- Strain the vinegar liquid, pour over the beetroot
- Seal and refrigerate unless the jars vacuum seal. The vacuum seal will occur as a well sealed metal lidded hot jar cools down. The button top of such a jar will pop as it cools.
Page last updated: 26 Oct, 2026
