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Pickled beetroot

Whole recipeFrom: Turabi Efendi, Turkish Cookery Book (1864)

Ingredients

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Beetroot35%
  2. Grape vinegar31%
  3. Water31%
  4. Powdered sugar 3%
  5. Garlic 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Cut off the beetroot stalks, wash them well and boil until tender.

  2. Peel the beetroots and cut into fairly thin slices; lay them in a glass bowl or jar. Add the measured amount of the cooking liquid.

  3. Crush the garlic using a stone mortar, add the powdered sugar and wine vinegar and stir. Pour over the beetroots; ready to use.

Where this recipe comes from

From a published work: quantities come from Turabi Efendi, Turkish Cookery Book (1864); the method is written in our own words.

Last changed: November 1, 2026

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