The BEST easy homemade pickled beetroot recipe

5 from 1 vote

The BEST easy homemade pickled beetroot recipe

If this is your first time pickling beetroot, then you'll love this juicy, sweet and tangy recipe. Pickled beetroot is our favourite way to preserve a glut as they're perfect in salads, sandwiches or side dish.

This sliced beetroot recipe includes a complete guide and has been carefully measured in grams and cups to be enjoyed all around the world!

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: british

Keyword: beetroot, pickled, vinegar

Servings: 500ml jars

Calories: 336kcal

Author: Vikkie Lee

Equipment

Ingredients

1 Kg Raw beetroots 2lb 3oz (trimmed weight)
3 teaspoon Coarse Sea Salt (1 teaspoon per jar)
700 ml White vinegar 3 cups
100g Light brown soft sugar ½ cup
3 tablespoon Pickling Spice See Note 1 for substitue

Instructions

Harvest your beetroots of a similar size, then trim and leave 1" of the beet greens. Then scrub and wash them in water.
Add cold water to a large saucepan and bring it to a boil.
Now lower to a medium-high heat, and add the red beets to the boiling water, ensuring they are fully covered.
Place the lid on top and simmer for 1 hour until tender.
Note: towards the end of cooking time, sterilise your jars which I wash in hot soapy water, and finish in a low oven, excluding the rubber seals.
Run the cooked beetroot under a cold tap and remove the skins. Feel free to wear gloves.
Slice if desired and transfer into sterilised jars and add a teaspoon of salt to each.
Don't overfill as you'll need to allow 2-3cm of space at the top of the jar for the pickling vinegar.
Press down with the back of a small spoon if needed.
For the pickling vinegar, add the whole spices, except the bay leaves to a small saucepan.
Then toast them in a dry frying pan for 1-2 minutes while continuously stirring to avoid catching until you see the seeds just starting to smoke.
This should help release the flavours.
Now add the sugar and the vinegar and simmer until dissolved.
Then stir and bring to a boil and immediately take off the heat.
Pour the pickling liquid into the jars, to completely cover your thick slices.
Add the rubber seals to your glass jars and close them, leaving to reach room temperature.
Then try to leave the pickle to work its magic for at least 2 weeks if you can resist!

Video

Notes

Note 1:

Pickling spice - swap for any of your favourite seeds or spices. A starting point would be using the following:
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon pepper corns
- 10 whole cloves
- 2 bay leaves

Nutrition