Beetroot Pickle

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Great with cold meats.

Preparation time:
Cooking time:

Serves: Makes four 1lb. (450g) jars

Dietary guidance: v 

Tags: main · chutney · pickle · preserves · beetroot · accompaniement ·


6 medium beetroot, cooked, skinned and thinly sliced
juice of one lemon
3 large onions
half a pint (285ml) water
2 tsp. dill seed
10 oz. 9275g) caster sugar
1 lb. (450g) cooking apples
half a tsp. salt
1 rounded tbsp. ground mustard
12 fl. oz. (340 ml) red wine vinegar


Peel and core the apples then slice them

Peel and thinly slice the onions

Put the apples in a pan, cover with water then add the lemon juice

Simmer gently for about 5 minutes until the apples are just soft then drain from pan

Place the sliced beetroot, onions, dill and apples in warmed wide necked jars

Bring the water and vinegar to the boil then remove from heat

Add a little water to the mustard and mix to form a paste then add the salt and sugar

Add the mustard mixture to the vinegar and water and bring to the boil

Pour onto the jars while still hot

Secure the jars tightly

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