Pickled Beetroot (Gran's Trusted Recipe!) (2024)

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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.

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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!

Especially knowing I can make tasty delicious batches of beetroot chutney and apple and beetroot salad with it!!!

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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! (The same applies to pickled onions) 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.

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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 andI get to share the recipe with you!

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Which vinegar is best for pickling?

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.

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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 a few days and it’s still tasted absolutely delicious!

I see no reason why there should be a time limit – if you want to eat it, open it and enjoy!

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What you need to know

In this section of the post, I’m going to share relevant and helpful information that both myself and my Gran have learned over the years of pickling beetroot.

While all of it is valuable and worth a read, if you don’t have time to read it allmake sure you read the tips on how to pickle beetroot section.

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What ingredients do you need to pickle beetroot?

There are just 3 ingredients required to make pickled beetroot. That’s all!

  • Whole Beetroot – Try to use beetroot that is all similar in size and that are not really small or really large, but somewhere in between.
  • Vinegar – My Gran swears by using malt (brown) vinegar as opposed to white. I trust her completely as it always works out so delicious!
  • Sugar – Soft light brown sugar gives a slightly more caramelised flavour here but if you don’t have that, most sugars will get the job done fine.
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How easy is it to pickle beetroot?

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!

  1. Wash the beetroot and trim the stems
  2. Place in a pan of cold water and bring to the boil
  3. Simmer with a lid on for 1 hour
  4. Dissolve a little sugar into vinegar over a low heat
  5. Peel the skins off the beetroot and slice thinly
  6. Place the beetroot into sterilised jars and cover with hot vinegar
  7. Seal and allow to cool completely

See, nothing to it! For a more detailed recipe, keep scrolling to the recipe card at the end.

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Tips on How to Pickle Beetroot

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.

  • 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!
  • Make sure your beetroot is nice and soft before you slice it. This is what sets this pickled beetroot apart from the shop bought versions.
  • Try and peel the skins while the beetroot is still hot. If the beetroot and vinegar are hot, they will seal better in the jar.
  • Don’t forget to remove any rubber seals before sterilising your jars! (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.
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How to Pickle Beetroot – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

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.)

Ingredients

  • 550g (19.4 oz) of Raw Whole Beetroot
  • 270ml (1 + 1/8 Cup) Malt Vinegar
  • 3 – 4 tbsp Soft Light Brown Sugar

Essential equipment

  • Large Lidded Saucepan
  • 500ml Preserve 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!

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

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

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Bring it to the boil…

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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.

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How to sterilise your jars

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.

How to make the pickling vinegar

Meanwhile, with about 5-10 minutes to go, pour the vinegar (270ml | 1 + 1/8 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!)

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Keep this hot (but not boiling) until you’re ready to bottle your beetroot.

Prepare your cooked beetroot

When the hour is up, drain the beetroot.

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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.

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Now thinly slice the beetroot using a sharp knife.

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How to bottle your pickled beetroot

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

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

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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.

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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!

Other recipes you might like…

  • Homemade Sweet Chilli Jam
  • How to pickle onions
  • Perfect Homemade Hummus
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Have you made this recipe?

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 and Instagramor email me at emma@kitchenmason.com.

Loved this recipe? Pin it!

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How to Pickle Beetroot (Gran's Tried and Tested Method!) - Printable Recipe

Yield: 1 x 500ml Jar

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

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 many years!

Ingredients

  • 550g (19.4 oz) of Raw Whole Beetroot
  • 270ml (1 + 1/8 Cup) Malt Vinegar
  • 3 - 4 tbsp Soft Light Brown Sugar

Essential Equipment

  • Large Lidded Saucepan
  • 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 below).
  5. Pour the vinegar in a small saucepan and bring to the boil. Add the sugar to taste and 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 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

See the main post for a more detailed, step by step picture recipe.

Be sure to read the 'What you need to know' section (especially the 'Recipe tips' part!) for lots of helpful information before you begin making this recipe.

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.

Nutrition Information:

Yield: 8Serving 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.

Pickled Beetroot (Gran's Trusted Recipe!) (2024)

FAQs

Are pickled beets bad for high cholesterol? ›

The phytosterols, or plant sterols, present in beets, are structurally similar to cholesterol and can help to lower LDL, or “bad,” cholesterol. In the body, phytosterols compete with the cholesterol to decrease the amount of cholesterol absorbed and lower harmful LDL cholesterol.

What is the best way to pickle beetroot? ›

Method
  1. Heat the oven to 180C/160C fan. Carefully wash the beetroot then wrap in foil and bake for 1hr until tender. ...
  2. Put the vinegar, salt, pepper and juniper into a jug and stir until the salt dissolves.
  3. Pour over the beetroot until they are completely covered.
  4. Seal and leave to mature for a week before serving.

Is pickled beetroot inflammatory? ›

More research is needed, but pickled beets may help prevent certain inflammatory diseases. The flavonoids found in pickled beets are powerful antioxidants that have been shown to reduce inflammation and help boost your immune system.

Do beets lose their nutritional value when pickled? ›

Rich in nutrients. Beets are a root vegetable that's often pickled. Though pickling causes a small loss of nutrients, pickled beets remain a rich source of vitamins and minerals.

Who should not eat pickled beets? ›

Canned and pickled beets likely contain high amounts of sodium, so if it's heart health you're after, these choices should be limited.

Who should avoid beetroot? ›

Who Should Avoid Beetroot? Beets are high in oxalates, which can lead to kidney stones. If you've had kidney stones, avoid beets or eat them only as a rare treat. Oxalates can also contribute to gout, a type of arthritis, so eat beets sparingly if you're at risk.

Can you eat too much pickled beetroot? ›

Too many pickled beets, however, can overload our system with sodium if the brine mixture is heavy in salt. Overall, pickled beets are versatile with a mild, earthy flavor that can be eaten as a snack, side dish, or added to salads.

Is pickled beetroot a laxative? ›

Because of its high soluble fibre content, beetroot acts as a great laxative. It helps in regularising your bowel movement by softening stools. It also cleanses the colon and flushes out the harmful toxins from the stomach.

Which vinegar is better for pickling? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Are Aunt Nellie's pickled beets healthy? ›

Aunt Nellie's Pickled Beets contain no fat, saturated fat or cholesterol; they are kosher and gluten-free.

Is it OK to eat pickled beets everyday? ›

The answer is yes! Pickled beets can offer several potential health benefits. If you want to boost your fiber intake or get more antioxidants in your diet, pickled beets may be a good option. Just remember to watch your sodium intake, as some brands of pickled beets can be high in sodium.

Does beetroot burn belly fat? ›

There is no evidence to suggest that beetroot can directly burn belly fat. Beetroot is healthy and nutritious. But no single food can cause fat loss in a specific body area. Following a balanced, calorie-controlled diet and engaging in regular physical activity are essential.

How many pickled beets should you eat a day? ›

The oxalates found in beets can increase your uric acid level, meaning that too many beets can lead to gout. To avoid this, stick to no more than a single half-cup serving of beets per day.

Are pickled beets OK for kidneys? ›

Beets can keep your kidneys and liver healthy.

Keep in mind, however, that beets are also rich in compounds called oxalates, which can contribute to kidney stones. So eat beets in moderation if you're prone to kidney stones.

Are pickled beets full of sugar? ›

Unfortunately, all of that comes with a high amount of sodium – 350 to 500 milligrams, depending on the brand and around 16 grams of sugar, about the same amount as four teaspoons of sugar. So if you eat pickled beets, keep the quantity small.

Are pickled beets in a jar healthy? ›

There are many benefits of pickled beets as they are one of the best foods for nitric oxide boosting, even when pickled. Beets are low in fat and calories and are a great plant-based source to fuel the body including vital systems like the brain, heart, kidneys, and the nervous system.

Are pickled beets in a jar good for your liver? ›

Beetroot's antioxidants have been associated with a lower risk of some cancers, cardiovascular disease and dementia, and with supporting liver and kidney health. A bitter-sweet result of the pickling process, however, is that small amounts of these antioxidants are lost.

Are beets bad for LDL cholesterol? ›

If you have high cholesterol, consider adding beet juice to your diet. The betanin in beetroot juice may help lower LDL, or “bad” cholesterol. A 2020 review noted that beetroot juice may have a beneficial effect on both LDL and and HDL, or “good” cholesterol, according to multiple studies cited.

Are pickled foods bad for cholesterol? ›

High in Cholesterol: Pickles are created by dipping vegetables in oil, which acts as a moisture barrier and preserves them. However, the same oil raises cholesterol levels, putting you at risk of developing or worsening heart disease.

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