Native Lemon Myrtle and Pepperberry Pickled Beetroot Recipe

Pickled beetroot is a pantry staple in Australian kitchens — but this version is anything but ordinary. By infusing the pickling liquid with dried lemon myrtle and crushed Tasmanian Pepperberry, two of Australia's most distinctive native seasonings, you get a jar of something genuinely special.

The result is a pickled beetroot with bright citrus lift, a warm native heat, and a depth of flavour that store-bought versions simply can't match. Whether you're building a cheese board, loading up a burger, or plating a salad, this recipe earns its place at the table.

This recipe is part of our broader collection of Australian native side dishes and vegetables — a growing resource for home cooks who want to cook with native ingredients confidently and deliciously.

• Ready in as little as 2–3 days
• No preservatives or artificial flavours
• Uses pantry-friendly ingredients alongside native seasonings
• Versatile enough for everyday meals and entertaining

What Makes Lemon Myrtle and Tasmanian Pepperberry Unique

Australian native herbs have a flavour intensity that sets them apart from their European counterparts. They've evolved in some of the world's most demanding environments, and that resilience translates directly into their aromatic potency.

Lemon myrtle (Backhousia citriodora) is native to subtropical Queensland and carries a clean, bright citrus character that's more concentrated than lemon zest or lemongrass. It's often described as the most citrus-forward plant in the world — and in a pickling liquid, it cuts through the vinegar beautifully without overpowering the beetroot.

Tasmanian Pepperberry (Tasmannia lanceolata) grows wild in the cool, wet forests of Tasmania and Victoria's high country. Unlike black pepper, it delivers a slow-building heat with berry-like undertones. In pickling, it adds complexity that deepens over days as the beetroot absorbs the brine.

• Lemon myrtle: citrus-forward, floral, aromatic
• Tasmanian Pepperberry: warm, slow heat with berry notes
• Both are grown and harvested in Australia
• Both are available in the Terrablendz Native Collection Pack

Flavour Profile: What to Expect in the Jar

This pickled beetroot sits in a dual-vinegar brine — white vinegar for sharpness, apple cider vinegar for a softer, slightly fruity acidity. Brown sugar rounds out the edges, and the native herbs do the rest.

At 2–3 days, the flavour is lightly pickled with a fresh citrus note from the lemon myrtle. By the end of the first week, the sweetness, acidity, and native spice find their balance. Leave it for two weeks or more and the flavour deepens into something richer and more complex.

• Early (2–3 days): Bright, tangy, lightly citrus
• Peak (1 week): Balanced sweetness, acidity, and native spice
• Mature (2+ weeks): Deep, rich, full-bodied flavour

The Tasmanian Pepperberry heat is gentle and builds gradually — it won't overwhelm, but it will linger pleasantly. If you prefer more warmth, simply increase the pepperberry to ½ tsp.

How to Use Pickled Beetroot with Native Herbs

Once your jar is ready, the possibilities are genuinely broad. This isn't a condiment that sits forgotten at the back of the fridge — it earns regular use.

• Cheese boards: Pairs beautifully with aged cheddar, goat's cheese, and blue cheese
• Burgers and sandwiches: Adds tang and colour to beef, lamb, or veggie patties
• Salads: Toss through rocket, walnuts, and feta for a quick weeknight salad
• Roasted meats: Serve alongside lamb shoulder, pork belly, or roast chicken
• Grain bowls: Layer over brown rice, quinoa, or freekeh with hummus and greens
• Antipasto platters: A natural fit alongside olives, cured meats, and marinated vegetables

The lemon myrtle lifts the earthiness of the beetroot, while the Tasmanian Pepperberry adds just enough edge to make it interesting. It's a jar that works hard across a wide range of dishes.

Why Choose Australian Native Ingredients

There's a growing movement in Australian cooking toward native ingredients — and it's not driven by trend. It's driven by flavour, quality, and a genuine connection to place.

Native Australian herbs and spices are grown in conditions that produce exceptional aromatic intensity. Lemon myrtle and Tasmanian Pepperberry are both commercially cultivated by Australian growers, meaning you're supporting local agriculture when you cook with them.

• Grown and harvested in Australia
• No artificial flavour enhancement needed — the intensity is natural
• Shelf-stable dried herbs that integrate easily into everyday cooking
• A point of difference for home cooks who want to cook distinctly Australian food

Using native seasonings in a recipe like this pickled beetroot is one of the most accessible entry points into Australian native cooking. No specialist equipment, no hard-to-find ingredients — just a jar, a saucepan, and a couple of native herbs from the Terrablendz Native Collection Pack.

The Recipe

Follow the steps below for a reliable, repeatable result. The recipe scales easily — double the quantities for two jars, or halve them for a smaller batch.

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Native Lemon Myrtle and Tasmanian Pepperberry Pickled Beetroot

A vibrant, tangy pickled beetroot infused with Australian native lemon myrtle and Tasmanian Pepperberry. Perfect alongside salads, sandwiches, burgers, cheese boards, or roasted meats.

• Makes: 1 large jar (approximately 750–900 ml)
• Prep Time: 15 minutes
• Cook Time: 30–45 minutes
• Pickling Time: 2–7 days

Ingredients:

Beetroot

• 500 g fresh beetroot

Pickling Liquid

• ⅔ cup white vinegar
• ⅔ cup apple cider vinegar
• ⅔ cup water
• ¼ cup plus 1 tbsp brown sugar
• 2 tsp salt

Native Flavours

• ½ tsp dried lemon myrtle
• ¼ tsp crushed Tasmanian Pepperberry (see heat note below)
• 1 small bay leaf (optional)

Heat Note: Tasmanian Pepperberry provides a gentle native heat that develops as the beetroot pickles.

• Mild (recommended): ¼ tsp Tasmanian Pepperberry
• Medium heat: up to ½ tsp Tasmanian Pepperberry

Method:

1. Cook the Beetroot
Wash the beetroot thoroughly, leaving the skins on. Place in a saucepan, cover with water and bring to the boil. Simmer for 25–40 minutes, or until tender when pierced with a knife.

2. Peel and Slice
Drain and allow the beetroot to cool slightly. Rub away the skins using your hands or a paper towel. Slice into rounds or cut into wedges.

3. Prepare the Pickling Liquid
In a saucepan, combine the white vinegar, apple cider vinegar, water, brown sugar, salt, lemon myrtle, Tasmanian Pepperberry and bay leaf (if using). Bring to a gentle simmer, stirring until the sugar and salt dissolve. Simmer for 3–5 minutes.

4. Fill the Jar
Pack the sliced beetroot into a sterilised jar. Pour the hot pickling liquid over the beetroot, ensuring it is fully covered. Leave approximately 1 cm headspace at the top of the jar.

5. Seal and Cool
Wipe the rim clean and seal with a lid. Allow to cool completely before refrigerating.

When to Eat

• 2–3 days: Lightly pickled flavour
• 1 week: Best balance of sweetness, acidity and native spices
• 2+ weeks: Deeper, richer flavour

Storage

Store refrigerated and use within 2–3 months for best quality. Always use a clean utensil when removing beetroot from the jar.

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Get the Native Herbs for This Recipe

Both lemon myrtle and Tasmanian Pepperberry are available together in the Terrablendz Native Collection Pack — a curated set of Australian native seasonings designed for home cooks who want to explore native flavours without the guesswork.

• Sourced from Australian growers
• Dried and packaged for consistent flavour and long shelf life
• Includes lemon myrtle, Tasmanian Pepperberry, and more native seasonings
• Perfect for pickling, roasting, marinades, and everyday seasoning

If you're serious about cooking with Australian native herbs and spices, this is the most practical way to start. One pack, multiple recipes, genuine native flavour.

Shop the Native Collection Pack →

Related Recipe Inspiration

If you enjoyed this pickled beetroot, you'll find a similar approach to native seasoning in our Roasted Broccolini with Native Salt and Pepper recipe. It's a simple, flavour-forward side dish that showcases how native herbs elevate everyday vegetables.

Both recipes sit within our broader collection of Australian native side dishes and vegetables — a resource built for cooks who want to move beyond the basics and cook with ingredients that are genuinely Australian.

Browse the full Terrablendz Recipes collection for more ideas using native herbs, spices, and seasonings across a range of cuisines and occasions.

Frequently Asked Questions

Can I use pre-cooked or vacuum-packed beetroot for this recipe?

Yes — pre-cooked beetroot works well and significantly reduces prep time. Skip the boiling step and go straight to slicing. The pickling liquid and native herbs will still deliver full flavour. Just ensure the beetroot is plain, with no added vinegar or seasoning already applied.

How long does pickled beetroot with lemon myrtle last in the fridge?

Stored in a sterilised, sealed jar and refrigerated, this pickled beetroot will keep for 2–3 months. Flavour continues to develop over the first two weeks. Always use a clean utensil to remove beetroot from the jar to avoid introducing bacteria.

Is Tasmanian Pepperberry very hot?

Tasmanian Pepperberry has a distinctive slow-building heat that's different from black pepper or chilli. At ¼ tsp (the recommended amount), the heat is mild and pleasant. Increasing to ½ tsp gives a medium warmth. It's not aggressive — it's more of a lingering native spice that develops as the beetroot pickles.

Can I use this recipe for water bath canning?

This recipe is designed for refrigerator pickling, not shelf-stable canning. For water bath canning, you'd need to adjust the vinegar ratios to meet food safety standards (typically a minimum 5% acidity). We recommend enjoying this as a refrigerator pickle for the best and safest result.

Where can I buy lemon myrtle and Tasmanian Pepperberry in Australia?

Both are available in the Terrablendz Native Collection Pack, which includes a curated selection of Australian native seasonings. It's the most convenient way to access both herbs in one order, with consistent quality and Australian sourcing.

A Final Word on Cooking with Native Flavours

There's something satisfying about a recipe that connects you to the landscape it comes from. Lemon myrtle and Tasmanian Pepperberry aren't just flavour additions — they're a reminder that Australian cooking has its own distinct identity, built on ingredients that are genuinely world-class.

This pickled beetroot is a small but meaningful expression of that. It's practical, it's delicious, and it's made with herbs that are grown right here in Australia by growers who care about quality and sustainability.

• No artificial flavours or preservatives
• Grown and sourced in Australia
• A recipe that works across seasons and occasions
• A gateway into a broader world of native Australian cooking

For more recipes that put native herbs and spices at the centre of the plate, explore our full range of Australian native side dishes and vegetable recipes — and keep a jar of this pickled beetroot in the fridge. You'll reach for it more than you expect.