How to Make Pickled Beetroot (Gran’s Tested Recipe!)

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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

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How to Make Pickled Beetroot

Yield: 1 x 500ml Jar

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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!

Print

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

1. Trim the beetroot stems to 1" and wash them well.
2. Place in a large saucepan and cover with water. Bring to the boil.
3. Reduce to a simmer and put a lid on. Simmer for 1 hour.
4. Meanwhile, sterilise your jar (see instructions below).
5. 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.
6. When the beetroot is cooked, drain the water and peel the skins off.
7. Thinly slice it with a sharp knife, then carefully fill your hot jar to the top with beetroot.
8. Pour over the hot vinegar (as close to the top as you can) and seal.

How to Sterilise a Jar

1. 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.
2. 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!)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no extra cost to you.

• 
  Stellar Saucepan Set, Silver, 3-Piece
• 
  500ml Screw Top Kilner Jar (2 Part Lid) - Set of 6

Nutrition Information:

Yield: 8 Serving Size: 1
Amount 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.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

Other beetroot recipes

• Beetroot chutney
• Apple and beetroot salad

If you like this pickled beetroot recipe…

…you might also like:

• Homemade Sweet Chilli Jam
• Gran’s Incredible Ham & Cheese Quiche
• How to pickle onions

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.

Emma Mason

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.