Pickled Beetroot Recipe

pickled beetroot

Ingredient for Pickled Beetroot:

Method for Pickled Beetroot:

  1. Wash the beetroot carefully without rubbing the skin.
  2. Cook gently in a large pan, covering the beetroot with water, until tender (the length of time will depend on the size of the beetroot).
  3. Allow to cool and then rub off the skins.
  4. Baby beetroots can be pickled whole. Large beetroot can be cut into slices of about ¼” or diced into cubes.
  5. Pack into clean, sterilized, jars and cover with cold spiced vinegar.
  6. Seal and label with date and contents.

Note: You can use boiling spiced vinegar instead – this makes the storage life longer and it retains the colour.

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Posted in All Recipes, Beetroot, Pickles, Val's Preserves, Vegetable Recipes, Vegetarian Recipes
56 comments on “Pickled Beetroot Recipe
  1. Ella says:

    Hi – Muriel,
    If you type Quick Spiced Vinegar in the top left box it comes up with Pickled Mushrooms Recipe – you then have to scroll down as it’s on that page along with other recipes 🙂 @muriel Williams:

  2. joan glendenning says:

    Can you store your pickled beetroot in your larder cupboard or do they have to be stored in the fridge?

  3. Becky says:

    Hi, if I want to do pickled beetroot to last until after Christmas, what sort of vinegar solution should I use or will any of them last long term as I make Christmas hampers for my family and wanted to use up beetroot from the garden.
    Thanks.

  4. Dunnchad says:

    I steam my beetroot the taste is fantastic try it

  5. Angie says:

    @Ella: Hi Ella It is best to peel while still warm as it will be hard to remove skins when cold

  6. Yvonne Roberts says:

    Thank you, so easy, since my husband retired he has gone into growing our own, we give away a lot and waste a lot, so decided to try and preserve, thanks for your help.

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