Pickled Beetroot Recipe: Easy & Delicious

Aug 30, 2025 by Hugo van Dijk 42 views

Hey guys! Are you looking for a delicious and easy way to preserve your beetroots? Look no further! Pickled beetroot is the answer. It's not only a fantastic way to enjoy the earthy sweetness of beets year-round, but it also adds a vibrant pop of color and tangy flavor to your meals. This recipe is super simple and perfect for both beginners and seasoned picklers. Let's dive into the world of pickled beetroot and discover how to make this delightful treat at home.

Why You'll Love Pickled Beetroot

Pickled beetroot is a culinary gem that brings a unique blend of flavors and textures to your table. The earthy sweetness of beetroot, combined with the tangy acidity of vinegar and subtle spices, creates a taste sensation that's both refreshing and satisfying. But the appeal of pickled beetroot goes beyond just its flavor profile. One of the biggest reasons to love pickled beetroot is its versatility. It's not just a side dish; it's a flavor enhancer that can elevate a variety of meals. Imagine adding slices of pickled beetroot to your salads for a burst of color and a tangy twist, or using it as a vibrant topping for your burgers and sandwiches. The possibilities are endless. Furthermore, pickling is an excellent way to preserve beetroots, ensuring you can enjoy their goodness even when they're not in season. This method not only extends the shelf life of your beets but also intensifies their flavor over time. The pickling process transforms the beets, making them tender and infused with the rich, tangy brine.

Beyond its culinary versatility, pickled beetroot boasts impressive nutritional benefits. Beetroots are packed with essential vitamins and minerals, including folate, potassium, and vitamin C. They are also a good source of fiber, which aids digestion and promotes a healthy gut. The pickling process itself doesn't diminish these nutritional values; in fact, it may even enhance them. Fermented foods, like pickled beetroot, are known for their probiotic content, which is beneficial for gut health. So, when you enjoy pickled beetroot, you're not just treating your taste buds; you're also nourishing your body. And let’s not forget how simple it is to make! This recipe is designed for everyone, whether you're a seasoned chef or a kitchen newbie. With just a few basic ingredients and straightforward steps, you can create a batch of pickled beetroot that will impress your friends and family. Plus, making your own pickled beetroot allows you to control the ingredients, ensuring a healthy and delicious product without any unwanted additives or preservatives.

Ingredients You'll Need

To make this delicious pickled beetroot, you'll only need a handful of simple ingredients. Let's break it down so you're all set to get started:

Beetroots: The star of the show! You'll need about 1 kg (2.2 lbs) of fresh beetroots. Look for beets that are firm, smooth, and have a deep, rich color. Fresh beetroots are key to a flavorful pickle. You can use any variety of beetroot, whether it’s the common deep red, golden, or even the striking Chioggia with its candy-striped interior. Each variety brings a slightly different flavor profile and visual appeal to your pickled beets, so feel free to experiment and find your favorite. Remember to wash the beetroots thoroughly to remove any dirt or debris before you start cooking them. This ensures that your pickled beets are clean and free from any unwanted grit.
Vinegar: Vinegar is crucial for pickling as it provides the acidity needed to preserve the beets and give them that tangy flavor we all love. You'll need 500ml (2 cups) of vinegar. I recommend using either white vinegar or apple cider vinegar. White vinegar has a clean, sharp taste that really lets the beetroot flavor shine, while apple cider vinegar adds a slightly sweeter and more complex flavor. You can also experiment with other types of vinegar, such as red wine vinegar, for a different twist. Just make sure to use a vinegar with at least 5% acidity to ensure proper preservation. The acidity level is important for preventing the growth of harmful bacteria and ensuring that your pickled beets are safe to eat.
Water: You'll need 250ml (1 cup) of water to balance the vinegar and create the pickling brine. The water helps to dilute the vinegar slightly, making the brine less harsh and allowing the flavors to meld together better. It also ensures that there is enough liquid to cover the beetroots completely in the jars, which is essential for proper preservation. You can use tap water, but if your tap water has a strong chlorine taste, it’s best to use filtered water to avoid affecting the flavor of your pickled beets.
Sugar: A little bit of sugar helps to balance the acidity of the vinegar and enhance the natural sweetness of the beetroots. You'll need 100g (1/2 cup) of sugar. Granulated sugar works perfectly well, but you can also use other types of sugar, such as brown sugar or honey, for a slightly different flavor profile. Brown sugar will add a molasses-like note, while honey will impart a delicate floral sweetness. The amount of sugar can be adjusted to your taste, so feel free to add a little more or less depending on your preference. If you prefer a sugar-free option, you can use a sugar substitute, such as stevia or erythritol, but keep in mind that this may slightly alter the taste and texture of the pickled beets.
Spices: This is where you can really get creative and customize your pickled beetroot to your liking! For this recipe, I suggest using 1 tablespoon of mixed pickling spices. These usually include a combination of spices like mustard seeds, coriander seeds, black peppercorns, and dried chili flakes. These spices add warmth and depth to the flavor of the pickled beets. You can also add other spices, such as cloves, allspice berries, or bay leaves, for a unique twist. If you don't have mixed pickling spices on hand, you can create your own blend by combining your favorite spices. The key is to use whole spices, as they release their flavor slowly and evenly during the pickling process. Ground spices can make the brine cloudy and may not impart the same level of flavor.

Equipment You'll Need

Before we get into the step-by-step process, let's make sure you have all the necessary equipment. Having the right tools will make the pickling process smoother and more enjoyable. Here's a list of what you'll need:

Large Pot: A large pot is essential for cooking the beetroots. You need a pot that is big enough to hold all the beetroots comfortably and allow them to be fully submerged in water. A pot with a heavy bottom is ideal as it will distribute heat evenly and prevent the beets from scorching. The size of the pot will depend on the quantity of beetroots you are pickling. For this recipe, which calls for 1 kg of beetroots, a pot with a capacity of at least 5-6 liters should be sufficient. Ensure that the pot is made of a non-reactive material, such as stainless steel or enamel, to avoid any unwanted chemical reactions with the ingredients. Aluminum pots are not recommended as they can react with the acidity of the vinegar and alter the flavor and color of the beets.
Sterilized Jars: Sterilizing your jars is crucial for ensuring the longevity and safety of your pickled beetroots. You'll need jars with airtight lids. I recommend using mason jars or other canning jars, as they are specifically designed for preserving food. You’ll need enough jars to hold the pickled beetroots, so for this recipe, you’ll likely need 2-3 jars, depending on their size. Sterilizing the jars eliminates any bacteria or microorganisms that could cause spoilage. There are several ways to sterilize jars. One common method is to wash the jars and lids in hot, soapy water, rinse them thoroughly, and then place them in a large pot of boiling water for 10 minutes. Alternatively, you can sterilize the jars in the oven by placing them on a baking sheet and heating them at 120°C (250°F) for 20 minutes. Make sure the jars are completely dry before filling them with the pickled beetroots.
Tongs or Slotted Spoon: Tongs or a slotted spoon will be your best friend when it comes to transferring the cooked beetroots from the pot to a bowl of cold water and then into the sterilized jars. Tongs allow you to grip the slippery beets securely and safely, while a slotted spoon lets you scoop them out of the hot water without carrying over too much liquid. Using these tools minimizes the risk of burns and makes the process much more efficient. It’s a good idea to have both on hand, as the slotted spoon is particularly useful for removing any foam or impurities that may have risen to the surface of the cooking water.
Sharp Knife or Vegetable Peeler: A sharp knife or vegetable peeler is essential for preparing the beetroots. You'll need to trim the tops and tails of the beets and peel off the skin. A sharp knife will make this task easier and safer, as it requires less force and reduces the risk of slipping. A vegetable peeler is a good option if you prefer a more efficient and less messy way to remove the skin. Choose a peeler with a comfortable grip and a sharp blade for best results. If you’re using a knife, make sure to use a cutting board to protect your countertop. Be careful when handling raw beetroots, as their juice can stain surfaces and clothing. It’s a good idea to wear gloves or an apron to prevent stains.
Chopping Board: A sturdy chopping board is necessary for safely trimming and slicing the beetroots. Choose a chopping board that is large enough to accommodate the beetroots and provides a stable surface for cutting. Wooden or plastic chopping boards are both suitable, but make sure to clean and sanitize them thoroughly after use to prevent cross-contamination. It’s a good practice to have separate chopping boards for raw vegetables and raw meats to minimize the risk of spreading bacteria. A non-slip chopping board is ideal, as it will stay in place while you’re working and reduce the risk of accidents. If your chopping board tends to slide around, you can place a damp cloth underneath it to provide extra grip.

Step-by-Step Instructions

Alright, let's get to the fun part! Here’s how to make your own delicious pickled beetroot:

Prepare the Beetroots: Start by washing the beetroots thoroughly to remove any dirt. Trim the tops and tails, leaving about 1 inch of the stem intact. This helps to prevent the beetroot from bleeding its color during cooking. Place the beetroots in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat and simmer for about 45-60 minutes, or until the beetroots are tender and can be easily pierced with a fork. The cooking time will depend on the size and freshness of the beetroots, so check them periodically. Once they’re cooked, drain the water and transfer the beetroots to a bowl of cold water. This will stop the cooking process and make it easier to handle them.
Peel and Slice: Once the beetroots are cool enough to handle, use your fingers or a small knife to slip off the skins. The skins should come off easily after cooking. Next, slice the beetroots into your desired shape. You can slice them into rounds, wedges, or even cubes, depending on your preference. The thickness of the slices will affect the texture of the pickled beets, so adjust it to your liking. Thicker slices will have a bit more bite, while thinner slices will be more tender. If you’re using different colored beetroots, such as golden or Chioggia, you can keep them separate to create a colorful mix in your jars.
Make the Brine: In a separate saucepan, combine the vinegar, water, sugar, and pickling spices. Bring the mixture to a boil over medium heat, stirring until the sugar is dissolved. Once the brine is boiling, reduce the heat and let it simmer for about 10 minutes to allow the spices to infuse their flavor into the liquid. Simmering the brine also helps to reduce the acidity slightly and meld the flavors together. While the brine is simmering, you can prepare your sterilized jars for filling.
Pack the Jars: Pack the sliced beetroots into your sterilized jars, leaving about 1 inch of headspace at the top. You can arrange the slices neatly or pack them in randomly, depending on your preference. If you’re using different colored beetroots, you can create layers of color for a visually appealing jar. Pour the hot brine over the beetroots, making sure to cover them completely. Use a clean utensil, such as a chopstick or a skewer, to remove any air bubbles that may be trapped in the jars. Leave about ½ inch of headspace at the top of the jar to allow for expansion during processing. Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.
Seal and Process (Optional): If you want to ensure a longer shelf life for your pickled beetroots, you can process them in a boiling water bath. Place the filled jars in a large pot fitted with a rack to prevent the jars from touching the bottom. Add enough hot water to cover the jars by at least 1 inch. Bring the water to a boil and process the jars for 10 minutes. After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. Use a jar lifter to carefully remove the jars from the pot and place them on a towel-lined surface to cool. As the jars cool, you should hear a popping sound, which indicates that the lids have sealed properly. If you don’t hear a pop, the jar may not be sealed, and you should either reprocess it with a new lid or store it in the refrigerator.

Tips for Pickling Success

To ensure your pickled beetroot turns out perfectly every time, here are a few tips and tricks to keep in mind:

Use Fresh Beetroots: The quality of your beetroots will directly impact the flavor and texture of your pickled beets. Look for beets that are firm, smooth, and have a deep, rich color. Avoid beetroots that are soft, wrinkled, or have blemishes. Fresh beetroots will have a vibrant, earthy flavor that will be enhanced by the pickling process. If possible, use beetroots that are in season for the best flavor and quality. Store beetroots in a cool, dark place until you’re ready to use them. If you’re buying beetroots with their greens attached, remove the greens before storing them, as they can draw moisture away from the roots.
Sterilize Your Jars: Sterilizing your jars is crucial for preventing the growth of harmful bacteria and ensuring that your pickled beetroots have a long shelf life. There are several ways to sterilize jars, including boiling them in water, baking them in the oven, or running them through a dishwasher cycle with a sanitizing setting. The most common method is to wash the jars and lids in hot, soapy water, rinse them thoroughly, and then place them in a large pot of boiling water for 10 minutes. Make sure the jars are completely submerged in the water. After boiling, carefully remove the jars and lids and place them on a clean towel to air dry. It’s important to sterilize the jars just before you’re ready to fill them to prevent them from becoming contaminated.
Don't Overcook the Beetroots: Overcooked beetroots can become mushy and lose their flavor. You want the beetroots to be tender but still have a bit of bite. The best way to check for doneness is to pierce them with a fork. If the fork slides in easily, they’re ready. The cooking time will depend on the size and freshness of the beetroots, so check them periodically. If you’re using different sized beetroots, you may need to remove some from the pot earlier than others. Once the beetroots are cooked, drain them immediately and transfer them to a bowl of cold water to stop the cooking process.
Adjust the Brine to Your Taste: The brine is what gives pickled beetroots their tangy and flavorful taste, so it’s important to adjust it to your liking. This recipe provides a basic brine recipe, but you can customize it to your preferences. If you prefer a sweeter pickle, add more sugar. If you like a more tart flavor, increase the amount of vinegar. You can also experiment with different types of vinegar, such as apple cider vinegar or red wine vinegar, for a unique twist. The spices you use in the brine also play a big role in the flavor of the pickled beets. Feel free to add your favorite spices, such as cloves, allspice berries, or bay leaves. Taste the brine before you fill the jars and adjust the seasonings as needed.
Allow Time for Flavors to Develop: Pickled beetroots taste best when they have had time to sit and allow the flavors to meld together. It’s recommended to wait at least a few days, or even a week, before opening a jar. This allows the beetroots to absorb the flavors of the brine and the spices to infuse into the beets. The longer they sit, the more flavorful they will become. Store the jars in a cool, dark place, such as a pantry or cellar. Once you open a jar, store it in the refrigerator. Pickled beetroots can last for several months, or even a year, if properly processed and stored.

Serving Suggestions

Now that you've made your delicious pickled beetroot, it's time to enjoy it! Here are some serving suggestions to get you started:

Salads: Pickled beetroot is a fantastic addition to salads. It adds a burst of color and a tangy, sweet flavor that complements other salad ingredients. Try adding sliced pickled beetroot to a salad with goat cheese, walnuts, and mixed greens for a delightful combination of flavors and textures. The earthy sweetness of the beets pairs perfectly with the creamy goat cheese and the crunchy walnuts. You can also add pickled beetroot to a classic potato salad for a tangy twist. Or how about a beetroot and orange salad with a simple vinaigrette? The possibilities are endless!
Sandwiches and Burgers: Add a few slices of pickled beetroot to your sandwiches and burgers for a tangy kick. It's a great way to add some moisture and flavor to your favorite sandwiches. Try it on a classic BLT or a grilled cheese sandwich. For burgers, pickled beetroot adds a unique flavor dimension that complements the savory meat. It also adds a pop of color to your burger, making it look even more appetizing. If you’re feeling adventurous, try a beetroot and halloumi burger with a drizzle of honey. The combination of salty halloumi, sweet beetroot, and tangy pickle is simply irresistible.
Cheese Boards: Pickled beetroot makes a wonderful addition to cheese boards. Its tangy sweetness pairs well with a variety of cheeses, from creamy brie to sharp cheddar. Arrange slices of pickled beetroot around your cheeses for a colorful and flavorful presentation. You can also add some crackers, nuts, and fruits to complete your cheese board. Pickled beetroot is particularly delicious with goat cheese, blue cheese, and aged cheddar. It’s a great way to add a unique element to your cheese board and impress your guests.
Side Dish: Of course, pickled beetroot can also be enjoyed as a simple side dish. Serve it alongside roasted meats, grilled fish, or vegetarian dishes for a flavorful accompaniment. It’s a great way to add some color and variety to your plate. Pickled beetroot is especially delicious with roast lamb, grilled salmon, and vegetarian dishes like lentil stew or roasted vegetables. It's a versatile side dish that can be served warm or cold. You can also dress it up by adding a sprinkle of fresh herbs, such as dill or parsley.

How to Store Pickled Beetroot

Proper storage is key to ensuring your pickled beetroot stays fresh and delicious. Here's what you need to know:

Unopened Jars: If you processed your pickled beetroots in a boiling water bath, they can be stored in a cool, dark place, such as a pantry or cellar, for up to a year. The processing method creates a vacuum seal that prevents spoilage. Make sure the jars have sealed properly before storing them. You should hear a popping sound as the jars cool, which indicates that the lids have sealed. If a jar doesn’t seal, you can either reprocess it with a new lid or store it in the refrigerator. Avoid storing the jars in direct sunlight or in a damp place, as this can affect the quality of the pickled beets.
Opened Jars: Once you open a jar of pickled beetroots, it's important to store it in the refrigerator. This will help to slow down the spoilage process and keep the beets fresh. Store the opened jar in an airtight container to prevent the beets from drying out and absorbing odors from the refrigerator. The pickled beetroots will last for several weeks in the refrigerator, but it’s best to consume them within a few months for the best flavor and texture. If you notice any signs of spoilage, such as mold or a foul odor, discard the pickled beets.
Freezing: While it’s not recommended to freeze pickled beetroots, you can freeze cooked beetroots before pickling them. Cook the beetroots as directed in the recipe, then peel and slice them. Place the slices in a freezer-safe bag or container and freeze them for up to 6 months. When you’re ready to pickle them, thaw the beetroots in the refrigerator and proceed with the pickling recipe. Keep in mind that freezing may slightly alter the texture of the beets, making them a bit softer. However, the flavor will remain the same. Freezing cooked beetroots is a great way to preserve them if you have a large harvest or want to prepare them in advance.

Conclusion

So there you have it! Making your own pickled beetroot is easy, fun, and incredibly rewarding. You get to enjoy the vibrant flavors and beautiful colors of this versatile vegetable all year round. Plus, you know exactly what's going into your food – no artificial preservatives or additives! Give this recipe a try, and I guarantee you'll be hooked. Experiment with different spices and flavors to create your own signature pickled beetroot. And don't forget to share your creations with friends and family. They'll be amazed by your pickling prowess. Happy pickling, everyone!