Recipes: Pickles

Pickled Beetroot Stems

By Kate Walsh

Pickled Beetroot Stems

 I always feel guilty throwing away the gem-like stems of my beetroot in my shopping bag. Here is a great way to reduce waste and end up with a gorgeous pickle at the same time. This goes particularly well with pate and charcuterie. I just put it in the fridge but it is easily shelf stable if you pour the warm brine and stems into warm sterilised jars and seal. It will last in the fridge for around a month and on the shelf for up to a year. 


  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 cup white sugar
  • 2 cups beetroot stems diced


1. Gently warm the vinegar, water and sugar until the sugar is dissolved.

2. Place your beetroot stems into a wide mouthed jar.

3. Pour over the brine and either cool to room temperature and pop in the fridge. The stems will fade in colour over time.

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