Sweet & Tangy Pickled Beetroot

Makes: 3–4 medium jars | Prep: 20 min | Cook: 30 min + cooling

This sweet and tangy pickled beetroot is hands-down my favorite — a South African classic that’s perfect cold alongside meat or tossed into salads.

Important: Sterilize jars and lids before starting to keep your pickles fresh and safe.

---

Ingredients

• 9 medium beets, washed
• 3 cups white sugar
• 1 tbsp curry powder
• 1 tsp salt
• ½ tsp ground ginger
• 3 tbsp cornflour
• 2 cups water (½ cup for slurry, 1½ cups for brine)
• 2 medium onions, diced
• 2 cups white wine vinegar

---

Method

1. Cook the Beets

1. Place washed beets in a large pot, cover with water, and boil on high until tender:
   • Crisp: 30–40 min
   • Soft: 50–60 min
2. Drain and cool slightly.
3. Make a shallow vertical cut in skin — peel slips off easily.
4. Cut into chunks, slices, or strips as desired.

2. Make the Brine

1. In a bowl, combine sugar, curry powder, salt, and ginger.
2. In a small bowl, make a thin paste: whisk cornflour with ½ cup cold water.
3. In a large pot over high heat, bring 1½ cups water and vinegar to a boil.
4. Add sugar-spice mix. Stir until sugar dissolves.
5. Whisk in cornflour paste. Stir until thickened.
6. Add beets and onions. Simmer 15 minutes.

3. Jar & Seal

1. Remove beets with a slotted spoon.
2. Fill sterilized jars ¾ full with hot beets.
3. Pour hot brine to cover, leaving 1 cm headspace.
4. Seal tightly while hot.
5. Cool completely. Store in a cool, dark place.
6. Once opened: Refrigerate.

---

Pro Tips

• Sterilize jars: Boil 10 min or bake at 120°C for 20 min.
• Less sweet? Reduce sugar to 2 cups.
• No curry? Use turmeric + extra ginger.
• Shelf life: Unopened = 6–12 months. Opened = 2–3 weeks in fridge.
• Serve cold — best flavor!