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5 from 2 votes

Pickled Beetroot With Caraway

The caraway makes all the difference in this pickled beetroot recipe
Course: Side Dish
Author: an original recipe from Lavender and Lime


  • 1 large beetroot peeled and thickly sliced *
  • 5 mls caraway seeds
  • 15 mls flaked salt
  • 70 mls balsamic vinegar
  • 175 mls water


  • Place the beetroot into a glass bowl
  • Finely grind the caraway seeds and salt using a spice grinder
  • Sprinkle over the beetroot and toss to combine
  • Cover and leave overnight **
  • Place the beetroot into a sterilized glass jar
  • Pour the liquid from the beetroot, the vinegar and water into a saucepan
  • Heat over a low temperature until tepid
  • Pour over the beetroot and seal the jar
  • Place the jar into a sous-vide cooker and bring the temperature up to 60° Celsius ***
  • Once the temperature has been reached, set a timer for 30 minutes
  • Remove from the cooker and place onto a rack to cool completely before opening or storing
  • Refrigerate once opened


* wear gloves if you do not want to stain your hands
** the longer your beetroot spends in the salt, the softer it will become
*** you can use a pot on the stove with a thermometer but I find this easier to maintain the temperature