Ever wondered how to pickle beetroot at home? It’s super simple and it tastes a million times better than shop bought! This is my Gran’s trusted recipe that’s been perfected over many years of trial and error. Trust me, just like with my homemade sweet chilli jam, you won’t want another sandwich without it! Read on for the full recipe and tips, plus how to sterilise jars.
Funny story – When I was little I was the fussiest eater EVER. I basically only ate 3 things. Chocolate (obviously), coleslaw and beetroot. I didn’t even like pizza. I know, what a weirdo right?! So I’ve had a very close relationship with beetroot from a really young age.
My Gran grows lots of delicious fruits and vegetables in her garden, one of them is beetroot. It’s pretty much the only vegetable I make a point of knowing when it’s in season – just so I can get my hands on a jar of the good stuff!
I’m not joking, my Gran’s pickled beetroot is like currency in my family! It generates jealousy of the highest kind when you know someone else has a jar and you don’t. It really is that good! Come to think of it, so does her epic ham and cheese quiche. She’s basically a legend!
There’s something about it that’s so special, shop bought genuinely doesn’t even compare! (This applied to these pickled onions too!) It’s so soft and delicate with a punchy yet sweet flavour. I haven’t bought a jar since tasting it and that was a long time ago.
Because my Gran is unbelievably awesome, I asked her what her secret recipe was… and she told me! This made me CRAZY happy as I now have not one, but two jars of the best pickled beetroot in my house and I get to share the recipe with you!
It really is very simple to make your own pickled beetroot. All you really need is time, there’s actually very little hands on with this!
See! Nothing to it.
There are just 3 ingredients required to make pickled beetroot. That’s all!
As with any recipe, no matter how simple, we are all human and we all make mistakes! Here’s a few helpful pointers so you can nail it first time.
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.)
(For a printer friendly version, see the recipe card at the end of this post)
Essential Equipment
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…
Then reduce the heat to a simmer and pop a lid on. Leave to simmer for 1 hour so the beetroot gets nice and soft.
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 preserve 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.
Meanwhile, with about 5-10 minutes to go, pour the vinegar (560ml | 2 + 1/3 Cup) into a small saucepan and set over a low/medium heat.
1 tbsp at a time, add around 3-4 tbsp of sugar and stir through until it’s dissolved. If you can brave it, have a taste to check the sweetness is to your liking. Although, brace yourself – this is gonna tickle your throat a bit! (Well, it is pure vinegar!)
Keep this hot (but not boiling) until you’re ready to bottle your 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.
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. Then, when things cool, they shrink. This is how the jars seal.
That’s all there is to it! Unopened, your beetroot will last in a cool cupboard for up to 1 year. Once opened, it will keep well in the fridge for up to 3 months.
Let’s be honest though, it’s addictive and is never gonna last that long anyway!
Will this gorgeous pickled beetroot be making it’s way into your home? I’d love to know if it is! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.
You need the right equipment! Check out my favourite Products For Hassle Free Cooking.
Want to know how to pickle beetroot? This soft and delicate beetroot pickled in a sweet yet punchy vinegar is my Gran's trusty recipe that's been developed over the years!
Unopened beetroot will store in a cupboard at room temperature for up to 1 year.
Store opened beetroot in the fridge and consume within 3 months.
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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.
As featured on Julia’s Simply Southern Meal Plan Monday #224
Hi, I’m Emma. Let me help you impress with delicious dishes using my easy recipes, step by step pics, tips & videos.
So I made this, with beets picked from the allotment this morning. How long doin have to wait before I can eat them ! I know leaving a month might make them taste wonderful but I don’t think I can wait that long. So, minimum waiting period advised before scoffing the lot !?
Hahaha I feel your pain Kevin!! I love beetroot too 🙂 I wouldn’t say the flavour necessarily improves with time on this one, it kind of just stays the same. I let mine cool to room temperature then refrigerate until cold… at which point it tends to mysteriously disappear into my belly haha! Emma x
Hi. Ms. Billie here, I love pickled beets and I do it completely different. I wash my beets real good, cut the stem about 2 inches, cover with water and boil till tender. Let cool until you can handle them, slip the skins off then slice and put in jars. Now, I make the brine by adding 1 part apple cider vinegar, 1 part water, 1 part sugar and pickling spice. Bring to a boil and cover beets, seal lids and leave about a week or two. Then try and see if you like them.
Hi and Billie. Your brine sounds very yummy! Emma x
Hi, this may sound a bit silly, but i think 560ml is too much malt vinegar for 1x 500ml jar, surely there would not be enough room for the Beetroot, has there been a mistake?
Hi Susan. Not silly at all! You actually spotted a mistake so thank you VERY much for letting me know! (I made 2 batches in one go and forgot to halve the amount of vinegar in the recipe, DOH!) Emma x
I notice that you do not put your jars in a hot water bath to seal them. Does this make a difference?
Hi Paul. Not in my experience. Because the jar, vinegar and beetroot are all hot (and expanded) when you close the lid, when it cools – everything shrinks back slightly which seals it. Emma x