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Quick beetroot and ginger pickle

Quick beetroot and ginger pickle


Make this quick beetroot and ginger, a perfect addition to your Asian dish

  • Feeds 25 Feeds 25
  • Ready in 10 minutes

Each serving contains

  • Energy
    228kj 54kcal
  • Fat
    Low 0%
  • Saturates
    Low 0%
  • Sugar
    Med 10%
  • Salt
    Med 13%

% of adult’s reference intake | Carbohydrates per serving : 14g

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Big Bag Option


  • 500g beetroot, evenly sliced
  • 125ml Water
  • 500ml Kilner jar (or similar)
  • 50g granulated sugar
  • 20g fresh ginger root, peeled and cut into thin matchsticks
  • 1 medium-hot red chilli, left whole, slit along one side
  • ½ tspn peppercorns (pink or black)
  • 1 tspn sea salt
  • 250ml Aspall cyder vinegar


  1. Using a mandolin grater or a sharp knife and a steady hand, cut the beetroot horizontally into wafer thin slices. Pack into the Kilner jar
  2. Put the remaining ingredients into a saucepan and heat, stirring, until the sugar has dissolved
  3. Bring to a boil, pour the spiced vinegar over the beetroot and seal the jar
  4. Once cooled, refrigerate for at least 24 hours before eating
  5. The pickle will keep in the fridge for two weeks

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