Beetroot Pickled with Chilli and Hibiscus  

This month’s recipe comes to us courtesy of the rather talented Helen over at used this month’s seasonal ingredient Beetroot, to great effect in this Pickled beetroot with Chilli and Hibiscus. Then gave us a secondary blast with an #Againspiredrecipe for November’s seasonal ingredient - Beetroot in the form of a roasted Beetroot, Squash and Halloumi with Chilli Dressing.


  • 1 kg beetroot, roughly similar in size if possible
  • 300ml white vinegar
  • 200g caster sugar
  • 12 hibiscus flowers
  • 2 ancho chillies
  • 2 bay leaves
  • 2 allspice berries
  • 1 teaspoon salt


Simmer the beetroots until just tender, then drain and set aside to cool a little before peeling and cutting into pieces that will fit easily into the jar. In a saucepan, combine the vinegar, sugar, hibiscus flowers, ancho chillies, bay leaves, allspice berries, salt and 200ml water. Heat gently, stirring, until the sugar has dissolved.

Pack the beetroot into sterilised jars and try to divide the hibiscus flowers, bay leaves and chillies evenly between the jars, then pour over the liquid and seal.

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