Quick Pickles | Refrigerator Pickles

Beetroot stem quick pickle

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  • beetroot stem preparation
  • beetroot stem quick pickle

Beetroot stem pickle is so beautiful – a lovely deep red colour. In this recipe I spice the pickle with coriander, ginger and cinnamon. Beetroot stems are saved from being wasted and actually become a really delicious condiment.

Beetroot stem quick pickle

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  • 1 bunch beetroot stems
  • 1-2 500ml jars
  • ½ cup red wine vinegar
  • 1 cup slightly cooled boiled water
  • 2 teaspoons salt
  • 1/3 cup coconut sugar
  • 1 teaspoon coriander seeds
  • 1 knob sliced unpeeled ginger
  • Cinnamon stick



Clean and chop beetroot stems into small pieces


Prepare slices of ginger and spices


Prepare the brine by adding vinegar, water and sugar to a saucepan, heat and stir to dissolve sugar and salt


Add the ginger, spices and beetroot stem to a clean dry jar (washed with hot soapy water)


Poor over the hot brine


Wipe rim of jar with a clean tea towel, seal and allow to cool down on the bench


Refrigerate – the quick pickle may be kept for 2 weeks


Enjoy in salads such as Cinnamon roasted beetroot salad with feta & spiced beetroot stem quick pickle, on toast with eggs, or with haloumi, hummus and rocket salad


Inspired by Quick kitchen-scrap pickle Cornersmith Salads & Pickles (2017: 162).

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