As Bella Franklin, I’ve always found joy in transforming humble ingredients into something remarkable, and few things achieve this quite like a good pickled beetroot recipe.
With its perfect balance of sweet and sour, pickled beetroot is a vibrant addition to any meal, from salads to sandwiches.
In this guide, I’ll share my step-by-step process, favourite variations, and expert tips to help you confidently pickle beetroot at home and enjoy its rich, tangy flavour all year round.
What is Pickled Beetroot?
Pickled beetroot is one such marvel. Essentially, it’s beetroot that has been gently cooked, peeled, sliced, and preserved in a vinegar-based brine infused with spices, sugar, and salt. The result is a vibrant, sweet-and-sour preserve that adds colour, tang, and texture to countless dishes.
Historically, pickling emerged as a necessity. Before refrigeration, preserving seasonal vegetables like beetroot allowed families to enjoy them year-round.
In Britain, pickled beetroot has been a pantry staple for generations, often accompanying cold meats, cheese platters, or hearty sandwiches.
What I particularly love about making pickled beetroot at home is the ability to tailor every aspect: the sweetness, the level of acidity, the choice of spices, and even the cut of the beetroot, chunky wedges or thin slices. Homemade jars feel like edible treasures, capturing the freshness of summer harvests to enjoy on a grey winter day.
Why Pickle Beetroot at Home?
Pickling beetroot at home offers rewards far beyond the final jar. For me, it’s about engaging with my food on a deeper level and ensuring everything I eat is made with care. Here’s why I’m such a fan of home pickling:
- Superior freshness: I personally select the beetroot, small to medium-sized, firm, unblemished, ensuring top quality.
- Customisable flavour: Want a sharper tang or a gentler sweetness? Fancy adding aromatics like star anise, cloves, or orange peel? Home pickling lets me experiment freely.
- Healthier and cleaner: Shop-bought pickles often contain stabilisers, preservatives, or excessive sugars. My homemade versions have none of that.
- Sustainability: It’s a wonderful way to reduce waste, especially when I have a glut of garden or market beets.
There’s also something quietly satisfying about the process itself. The scent of simmering vinegar and spices, the rhythmic chopping, and the final moment when I line up my gleaming jars, it’s both meditative and rewarding. Knowing I’ve crafted something with my own hands makes every meal feel a little more special.
Ingredients for Pickled Beetroot Recipe
Here’s the ingredient list I use, laid out clearly to help you gather everything before you start.
| Quantity | Ingredient |
| 500g | Fresh beetroot |
| 300ml | White wine vinegar |
| 100g | Caster sugar |
| 1 tbsp | Pickling spices (or homemade blend) |
| 2 | Bay leaves |
| 1 tsp | Mustard seeds |
| ½ tsp | Salt |
A few notes on selection and substitutions:
- Beetroot: I look for small, firm, fresh beets. They cook more evenly and have a delicate, sweet flavour.
- Vinegar: White wine vinegar is my go-to for its clean acidity. Malt vinegar gives a more robust, traditional British tang; apple cider vinegar lends a subtle fruitiness.
- Spices: Ready-made pickling mixes work well, but sometimes I make my own blend, coriander seeds, peppercorns, allspice, and a touch of clove.
- Sugar: Caster sugar dissolves quickly, but granulated works too.
Preparation is much smoother when I lay everything out before starting. I call it my “pickling mise en place.”
How to Make Pickled Beetroot?
Over the years, I’ve refined my method to balance simplicity with the best results. Here’s how I go about it:
- Cook the beetroot: I place the beets, unpeeled, in a large pot of boiling water. They simmer for 30–40 minutes, depending on size, until just tender when pierced with a knife.
- Cool and peel: After draining, I let them cool until I can handle them. The skins slip off easily with a gentle rub — no peeler needed.
- Slice or cut: Depending on the jars I’m using, I slice the beets into rounds, wedges, or even leave small ones whole.
- Prepare the pickling brine: In a saucepan, I combine the vinegar, sugar, salt, bay leaves, mustard seeds, and pickling spices. I bring it to a gentle boil, stirring until the sugar dissolves.
- Sterilise the jars: This is critical for safe preserving. I wash jars in hot, soapy water, rinse well, and dry them in a 120°C oven for 15 minutes.
- Pack and pour: I pack the beetroot into the warm jars and pour over the hot brine, ensuring everything is submerged and leaving a 1cm headspace.
- Seal and store: Lids go on tightly. Once cooled, the jars can be stored in a cool, dark place or refrigerated.
The entire process is surprisingly straightforward, and deeply satisfying.
Variations of Pickled Beetroot Recipe
Aromatic Sweet Pickled Beetroot (inspired by Nordic Kitchen Stories)
This Nordic-inspired version layers in cloves, star anise, and orange peel for a festive, warming profile. I find it pairs beautifully with game, roast pork, or even strong cheeses.
Easy Pickled Beetroot (inspired by Taste.com.au)
This is the no-fuss, weeknight option. Basic vinegar, sugar, and salt combine for a light, sweet-sour pickle ready in a flash.
Nancy Birtwhistle’s Traditional Pickled Beetroot
Nancy’s method speaks to tradition, malt vinegar, sugar, and salt. The result is bold, punchy, and wonderfully nostalgic, perfect for a ploughman’s lunch.
Kitchen Mason’s Quick Pickled Beetroot
This is ideal when I need something fast. Thinly sliced raw beets soak in a hot brine and are ready to eat in a matter of hours.
Healthy Living James’s Sugar-Free Pickled Beetroot
For a healthier spin, this version skips added sugars and uses apple cider vinegar, letting the beet’s natural sweetness shine.
Tips for Perfect Beetroot Pickling Every Time
After years of trial and error, here are my personal must-dos:
- Don’t overcook the beets: They should be tender but still hold their shape when cut.
- Sterilise everything: Jars, lids, and utensils, this helps prevent spoilage.
- Use enough brine: All beet pieces should be fully submerged.
- Label and date your jars: It’s easy to forget when you made them!
One extra tip: I sometimes let the sliced beets sit in the brine at room temperature for an hour before sealing. It helps the flavours penetrate right away.
How to Store Pickled Beetroot?
Proper storage is key to enjoying your pickled beetroot safely and at its best.
- Unopened jars: Keep in a cool, dark cupboard for 6–12 months.
- Opened jars: Refrigerate and use within 4–6 weeks.
- Signs of spoilage: Cloudy brine, off smells, or mould are clear signs to discard.
I always ensure I use clean utensils when removing beetroot from the jar, no fingers!, to keep contamination at bay.
Ways to Use Pickled Beetroot in Everyday Meals
In my kitchen, pickled beetroot rarely stays in the jar for long. Here’s how I love to use it:
- Sandwiches & wraps: Layered with goat’s cheese and rocket.
- Cheese boards: With Stilton, cheddar, or creamy brie.
- Salads: Tossed into a beetroot, walnut, and feta salad.
- Grain bowls: Scattered over quinoa or bulgur with fresh herbs.
- With roasts: On the side of lamb, pork, or beef.
Nutritional Information (per 100g)
| Nutrient | Amount |
| Energy | 45 kcal |
| Carbohydrates | 10g |
| Sugars | 8g |
| Protein | 1g |
| Fat | 0g |
| Fibre | 2g |
| Sodium | 200mg |
Common Mistakes I Avoid When Pickling Beetroot
- Overcooking beets: They should remain slightly firm to avoid mushiness in the jar.
- Skipping sterilisation: Essential for preventing spoilage.
- Under-brining: Make sure the liquid covers all the beets.
- Over-spicing: A little goes a long way, balance is key.
Conclusion
Making pickled beetroot at home has become one of my most satisfying kitchen rituals. Not only does it let me control flavour and quality, but it also connects me to the timeless tradition of preserving seasonal produce.
Whether you prefer it sweet, tangy, or aromatic, I believe everyone can master this simple yet rewarding process. I hope my insights and tips inspire you to start pickling beetroot yourself and enjoy the delicious results on your table.
FAQs About Pickled Beetroot
How long should I wait before eating pickled beetroot?
I recommend letting the jars rest for at least 48 hours; the flavour deepens beautifully after a week.
Can I reuse the pickling brine?
Not for pickling, but I often whisk it into salad dressings or drizzle over roasted veg.
What’s the best type of beetroot to use?
Small, tender, fresh beets give the best texture and flavour.
Do I need to refrigerate sealed jars?
Unopened, they’re fine in a cupboard. After opening, always refrigerate.
Why is my pickled beetroot too soft?
Most likely, it was overcooked during the boiling stage.
Can I make it without sugar?
Yes, though the pickle will be much sharper; apple cider vinegar helps mellow it.
Pickled Beetroot Recipe
Ingredients
- 500 g Fresh beetroot
- 300 ml White wine vinegar
- 100 g Caster sugar
- 1 tbsp Pickling spices or homemade blend
- 2 Bay leaves
- 1 tsp Mustard seeds
- ½ tsp Salt
Instructions
- Cook the beetroot: I place the beets, unpeeled, in a large pot of boiling water. They simmer for 30–40 minutes, depending on size, until just tender when pierced with a knife.500 g Fresh beetroot
- Cool and peel: After draining, I let them cool until I can handle them. The skins slip off easily with a gentle rub — no peeler needed.
- Slice or cut: Depending on the jars I’m using, I slice the beets into rounds, wedges, or even leave small ones whole.
- Prepare the pickling brine: In a saucepan, I combine the vinegar, sugar, salt, bay leaves, mustard seeds, and pickling spices. I bring it to a gentle boil, stirring until the sugar dissolves.300 ml White wine vinegar, 100 g Caster sugar, 1 tbsp Pickling spices, 2 Bay leaves, 1 tsp Mustard seeds, ½ tsp Salt
- Sterilise the jars: This is critical for safe preserving. I wash jars in hot, soapy water, rinse well, and dry them in a 120°C oven for 15 minutes.
- Pack and pour: I pack the beetroot into the warm jars and pour over the hot brine, ensuring everything is submerged and leaving a 1cm headspace.
- Seal and store: Lids go on tightly. Once cooled, the jars can be stored in a cool, dark place or refrigerated.
