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Want to make your own pickled beetroot? Worried it’s too complicated? Or that you might need expensive equipment? In this article learn just how easy peasy it is to make beautiful homemade pickled beetroot (that’s way better than shop bought!), and get answers to all those questions you have!

Why you’ll love this pickled beetroot recipe
My Gran pickled her own beetroot all her life. It was SO good, my family used to argue over who was getting a jar!
She always made sure it was melt in the mouth tender, and thinly sliced. (Not like the awful, thick, crunchy, shop bought stuff!) And she sweetened things up a little by adding sugar to the pickling vinegar. I’m not sure if this was an old fashioned pickled beetroot method, or just the way she made it. But it was delicious all the same!
A few years ago, she kindly shared her recipe with me. Since then, I have NEVER bought another jar from a shop. It’s honestly the BEST pickled beetroot recipe in the world, and I can’t imagine my fridge without it!

Do you need to cook beetroot before pickling?
Yes, you do. The best pickled beetroot always comes from boiling whole, raw beetroot first. I’ve tried it using precooked beetroot before, and it didn’t work well at all. It needs to be hot when you seal it, and I just couldn’t achieve this as well as you can when you boil your own. And a bad seal, means a short shelf life.
But don’t worry, you can always do other things while it’s boiling! Just make sure you set a timer so you don’t forget about it.

How long before pickled beetroot is ready to eat?
Most people say to leave your pickled beetroot sealed in a jar for at least 2 weeks before opening and eating. Personally, I’ve opened a jar within 1 day, and it’s still tasted absolutely delicious!
I see no valid reason why there should be a time limit. If you want to eat it, open it and enjoy! You can always make more!

Ingredients
Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know when pickling beetroot…
- Beetroot – Ideally, you need whole raw beets that are similar in size so they cook evenly. I try to use beetroot that’s roughly between 8-10cm in diameter. If yours are smaller or larger, you may need a adjust the cooking time.
- Vinegar – My Gran SWEARS by using malt (brown) vinegar, as opposed to white. I trust her completely, as it always works out really tasty. (And I’ve tested this hundreds of times myself now too!)
- Sugar – Soft light brown sugar gives a slightly more caramelised flavour here, but if you don’t have that – most sugars will work just fine. I’ve also used caster sugar and granulated sugar before, and both were great.

Emma’s top tips
Here are a few tips you may find helpful when making home pickled beetroot.
- Use a toothbrush to wash your beetroot before cooking. It’s gentle enough that it won’t break the skin, but does a perfect job of removing all the dirt! (Especially around those tricky tops!)
- Make sure your beetroot is nice and tender before you slice it. This is what sets this pickled beetroot apart from the shop bought versions.
- Remove the skins while the beetroot is still hot, as they slide off much more easily.
- You may wish to wear rubber gloves while peeling/slicing your cooked beetroot. Not only can this help you handle them while they’re still hot, but it will stop you getting purple fingers too!
- Fill your jars while the beetroot and vinegar are both still hot. That way, they will seal properly.
- Don’t forget to remove any rubber seals before sterilising your jars in the oven! (I’ve done this before and trust me, it’s messy and STINKS!)
- Fill the jar as close to the top as you can. This helps the beetroot keep better over time.
- Do NOT put hot glass jars on a cold surface or they will smash. (Gran said she did this once, and never again!)

FREE printable!
Unsure about sterilising your jars? You might find this helpful How To print out really handy! It comes complete with informative Dos and Don’ts too! Simply fill out the form below, and it’s YOURS!

Timings
Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!
- Boiling your beetroot will take about 45 mins for small beets, 1 hour for medium beets, and 1 hour 15 mins for large beets.
- Sterilising your jars will take 20 mins. But don’t forget you will need to allow about 10-15 minutes for the oven to preheat too.
- Slicing the cooked beetroot will take about 5-10 mins (depending on your batch size).
- Making the sweetened vinegar pickling juice will only take a few minutes.
- Jarring/canning should only take about 2-3 minutes.
NOTE: Try and time it so your hot sterilised jars will come out of the oven at the same time as you’ve just finished slicing your beetroot, and the sweetened vinegar is hot too. Ensuring the jars, beetroot and vinegar are all hot when you put the lids on is imperative for a proper seal.

Pickled Beetroot – Step by Step Picture Recipe
(For a printer friendly version, see the recipe card at the end of this post)
Please note, this recipe includes both UK metric and US Cup measurements.
Ingredients
Here is what you will need to fill approx 1 x 500ml Jar. (There may be enough for a 250ml jar too, depending on the size of your beetroot.)
- 550g (19.4 oz) of Raw Whole Beetroot
- 200ml (3/4 Cup + 1 tbsp) Malt Vinegar
- 3–4 tbsp Soft Light Brown Sugar
Essential equipment
- Large Saucepan with a Lid
- 500ml Preserve/Glass Jar
- Small Saucepan
- Sharp Knife
Beetroot cooking instructions
First, trim the beetroot stems (550g | 19.4 oz raw whole beetroot) to about 1″ and give them a good wash. I like to use a toothbrush as it’s perfect for getting into all those nooks and crannies!

Now place them into a large saucepan (that you have a lid for).

Then cover them with cold water to about an inch above the tops, and place over a high heat. Bring it to the boil.


Once boiling, reduce the heat to a simmer and pop a lid on. Leave to simmer for 1 hour, so the beetroot gets nice and soft. Check it every now and then to make sure it’s not bubbling over.

Jar sterilising instructions
Preheat your oven to 190°C/Fan 180°C/374°F and wash your jar(s) in hot soapy water.
When there is about 15-20 minutes left on your beetroot timer, place your jar(s) onto a baking tray with the lids off/open. Don’t forget to remove any rubber seals!

Place them into the centre of the preheated oven for 20 minutes. This is all you need to do to sterilise your jars.
Just make sure you don’t touch the inside of the jars with anything other than the beetroot/vinegar, or it will no longer be sterile.
Pickling vinegar instructions
When there is about 5-10 minutes left on the timer, pour the vinegar (200ml | 3/4 Cup + 1 tbsp) into a small saucepan and set it over a low heat.
1 tbsp at a time, add around 3-4 tbsp of sugar and stir until it’s dissolved. If you can brave it, have a taste to check the sweetness is to your liking. Although, brace yourself – it might tickle your throat a bit!
Keep the pickling vinegar hot (but not boiling) until you’re ready to jar your beetroot.

Preparing the cooked beetroot
When the hour is up, drain the beetroot.

Then, as soon as you can handle them, remove the beetroot from the pan and peel the skins off. They should slip off very easily.

Now thinly slice the beetroot using a sharp knife.

Jarring instructions
While everything is still hot (the beetroot, vinegar and jars), fill your jar(s) as full as you can with sliced beetroot.

Then pour over the hot vinegar and fill it as close to the top as you can.

All that’s left to do is seal the lid and allow it to cool.
Everything needs to be hot when you do this because they expand when hot. Which means, that when things cool, they shrink. This is how the jars seal.

How to store pickled beetroot
Unopened and properly sealed, your beetroot will keep well in a cool dark place for up to 1 year. Once opened, store in the fridge and use within 3 months.

FAQs
It’s so much easier than you’d think! Simply boil, peel and slice beetroot. Then sterilise jars, heat up your pickling liquid – fill and seal them up! Easy peasy.
Beetroot itself is very good for you. And this recipe for pickled beetroot doesn’t add any salt either, which is also good. But it does have sugar, which isn’t very healthy. As with everything, enjoy pickled beetroot in moderation, as part of a healthy balanced diet.

Yes. Despite it’s lengthy shelf life, pickled beetroot can go off. If it wasn’t sealed properly in the first place, or if it’s been open for too long in the fridge, beetroot will go off and won’t be suitable for consumption.
According to Gran, it has to be malt vinegar. Over the years she’s tried various vinegars, and this is the one she always comes back to. I’ve also tried different varieties, and I have to agree!

Any glass jar with a metal lid. Both myself and my Gran wash and reuse pasta sauce jars that we like the shape and size of. We also both like these Kilner jars with metal screw on lids. As, when they lids rust over time, you can simply buy new ones to replace them. Rather than throwing the whole jar away!
I don’t personally know of a way to make quick pickled beetroot. In my experience, the best results are achieved when you boil raw beetroot, which takes time. Good things come to those who wait!
Simply make this easy pickled beetroot recipe as is, but don’t add the sugar into the pickling vinegar.
Loved this pickled beetroot recipe? Pin it!


How to Make Pickled Beetroot
This soft and delicate beetroot pickled in a sweet yet punchy vinegar is my Gran's trusty recipe that's been perfected over MANY years!
Ingredients
- 550g (19.4 oz) of Raw Whole Beetroot
- 200ml (3/4 Cup + 1 tbsp) Malt Vinegar
- 3-4 tbsp Soft Light Brown Sugar
Essential Equipment
- Large Saucepan with a Lid
- 500ml Preserve Jar
- Small Saucepan
- Sharp Knife
Instructions
- Trim the beetroot stems to 1" and wash them well.
- Place in a large saucepan and cover with water. Bring to the boil.
- Reduce to a simmer and put a lid on. Simmer for 1 hour.
- Meanwhile, sterilise your jar (see instructions below).
- Pour the vinegar into a small saucepan and set over a low heat. Add the sugar to taste, and stir to dissolve. Keep hot (but not boiling) until your beetroot is ready.
- When the beetroot is cooked, drain the water and peel the skins off.
- Thinly slice it with a sharp knife, then carefully fill your hot jar to the top with beetroot.
- Pour over the hot vinegar (as close to the top as you can) and seal.
How to Sterilise a Jar
- Preheat your oven to 190°C/Fan 180°C/374°F and make sure your jar is clean. (Washed in hot soapy water.) Place your jar on a baking tray, with seals removed, and bake for 20 minutes.
- Seal while your jar is still hot for best results.
Notes
If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.
Please note, this recipe includes both UK metric and US Cup measurements.
Storage
Unopened and properly sealed, your beetroot will last in a cool dark place for up to 1 year. Once opened, it store in the fridge and consume within 3 months.
Tips
- Use a toothbrush to wash your beetroot before cooking. It's gentle enough that it won't break the skin, but does a perfect job of removing all the dirt! (Especially around those tricky tops!)
- Make sure your beetroot is nice and tender before you slice it. This is what sets this pickled beetroot apart from the shop bought versions.
- Remove the skins while the beetroot is still hot, as they slide off much more easily.
- You may wish to wear rubber gloves while peeling/slicing your cooked beetroot. Not only can this help you handle them while they're still hot, but it will stop you getting purple fingers too!
- Fill your jars while the beetroot and vinegar are both still hot. That way, they will seal properly.
- Don't forget to remove any rubber seals before sterilising your jars in the oven! (I've done this before and trust me, it's messy and STINKS!)
- Fill the jar as close to the top as you can. This helps the beetroot keep better over time.
- Do NOT put hot glass jars on a cold surface or they will smash. (Gran said she did this once, and never again!)
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 59Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 56mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 1g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
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I want to see YOUR cooking!
Have you made these pickled beets? I’d love to know if you have! Tag me in your pics on Facebook, Twitter and Instagram or email me at emma@kitchenmason.com.

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.
Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.
Ron.prosser
Saturday 18th of January 2025
Hi Emma. I love your recipes for picking red onion And beetroot. The only thing missing is the gas mark temperature. I hope that you achieved your Shodan grade. I know that it's not easy. I've just got my 3rd Dan grade recently. Carry on with the recipes. Domo Arigato Gozaimasu.
Ron.prosser
Friday 28th of February 2025
@Ron.prosser,
Good morning, Emma, I have just finished a jar of pickled beetroot and I have the vinegar left in the jar. Can I use it again please?
Ron.prosser
Monday 24th of February 2025
@Emma, Hi Emma thank you for the congratulations. Not too shabby for an eighty year old. I was wondering if you have a recipe for old fashioned lemon Cordial?
Emma
Sunday 19th of January 2025
Hi Ron. Apologies, it’s gas mark 5. I haven’t gone for my black belt grading just yet. I’m hoping this year, if not next year! Congratulations on your 3rd Dan, what an achievement! Emma x
Steve
Saturday 9th of November 2024
Hi Emma thank you for the great info on pickling . Can’t wait to have a sandwich of thick cut buttered rye with tasty cheese , red onion and amazing beetroot . Great website too .
Emma
Saturday 9th of November 2024
Hi Steve. I'm so happy you're enjoying my website! That sandwich combo sounds DELICIOUS :) Emma x
Janet
Thursday 31st of October 2024
Add some whole cloves & bay leaves to the water when cooking the beetroot & it's even yummier
Emma
Friday 1st of November 2024
Hi Janet. Oooh, that sounds like it would be delicious!! Emma x
Hristine
Wednesday 9th of October 2024
Hi, made this lovely recipe with my home grown beet a couple of weeks ago and just tried it today. It was lovely but is still a little sharp. Could you advise how I combat this. Thank you. I’m ready to make another batch now x
Emma
Thursday 10th of October 2024
Hi Christine. I'd maybe try adding a little more sugar and see if that helps? Emma x
Sue Hunt
Saturday 5th of October 2024
Hi Emma, we always grow beetroot and finish up with loads, I do freeze it and then roast it, but also pickle it when I run out of freezer room. I have always cooked it in a pressure cooker, had several over the last 50 years or so, it only takes 20 minutes, they always come out perfectly. Thanks for the recipe, very similar to mine, we’ve always loved beetroot too. Take care
Emma
Sunday 6th of October 2024
Hi Sue. Freezing beetroot sounds like a great idea too! And speeding up the process by pressure cooking is a very energy efficient way of making pickled beetroot :) Emma x