Beetroot and Horseradish Pickle
- 2 lb (900 g) beetroot
- 2 oz (56 g) horseradish
- 2 oz (56 g) sugar
- 1 pint (570 ml) red wine vinegar
- 1 teaspoon salt
- 1 teaspoon pickling spice
Method:
- Cook, peel and chop the beetroot.
- Grater the horseradish and pack into hot, clean, sterilized jars with the chopped beetroot.
- Put the sugar, vinegar, salt and the pickling spices (tied in a muslin bag) into a pan. Bring to the boil and then simmer for about 15 minutes.
- Remove the muslin bag and pour the boiling vinegar over the beetroot and horseradish.
- Cover and seal immediately.
- Label when cool.
Makes about 2½ lbs (1.35 kg) of Beetroot and Horseradish Pickle. This article will get you started and explain the finer ponts of making your own pickles: Quality equipment at reasonable prices - everything from fabric jar covers and labels to jam making thermometers, strainers and muslin. available from Allotment Shopping. Cookware, Marmalade, Jam & Chutney Making Equipment.
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Filed under All Recipes, Beetroot, Horseradish, Pickles, Recipes using Herbs, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by 
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Comments on Beetroot and Horseradish Pickle
Rita Hopkinson @ 2:59 pm
Hi there – anyone out there with a genuine garlic pickle recipe – need to make some as am in Spain now – and only by kind friends that are able to get it when they visit me – which is not that often.
Many thanks
Rita hopkinson
Val @ 12:49 pm
I'll have a look for you and post it if I find one.
Verity @ 6:53 pm
This is a good recipe. I have made it with grated rather than chopped beetroot which gives a different texture and is great!
Maxine @ 3:27 pm
Could anyone tell me the best place to buy fresh Horsradish as I would really like to make this.