Pickled beetroots

Pickled beetroots

Cairo Kitchen
2 kg
Jonathan Gregson

These sweet and tangy beetroots can be served as a vibrant accompaniment to any lunch or dinner. Beetroots are widely available year round in Egypt.


Quantity Ingredient
1kg small fresh beetroots
450ml cider vinegar
150g sugar
225g salt
1 1/2 teaspoons whole black peppercorns
6 garlic cloves, halved
3 oranges, zested, cut into thin matchsticks


  1. Wash and scrub the beetroots to clean off any dirt and trim the stalks, leaving the beetroots whole.
  2. Place the beetroots in a large heavy pan, cover with water and bring up to the boil over a medium to high heat. Reduce the heat to medium, cover and cook for about 25 to 30 minutes or until tender when pierced with a knife. Remove from the heat and drain. Once cool enough to handle, peel the skins off.
  3. In a large saucepan over a medium to high heat, add the cider vinegar, 450 ml water, the sugar, salt, peppercorns and garlic cloves. Bring up to the boil, stirring until the sugar and salt dissolve. Reduce the heat and let the pickling brine simmer for about 5 minutes. Remove from the heat and cool slightly.
  4. Place the whole cooked beetroots and orange zest into two large sterilised jars (you can sterilise the jars by washing and drying in the oven at 180°C) that will fit in your refrigerator.
  5. Pour the pickling brine over the beetroots and gently stir. Seal the jars immediately. Place, covered, in the refrigerator.
  6. Leave for at least 1 week to give the beetroots a chance to pickle and develop their flavour before eating.
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