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How do I pickle beetroot


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  • How do I pickle beetroot

    Hello out there,

    I have a glut of beetroot and wondered if there was a simple way of pickling this and onions etc.? I am lucky enough to have an organic allotment plot in Edinburgh and spend every spare minute I can there. I love it! Hope someone can help with a pickling recipe!

  • #2
    Hi Doris, welcome to the Vine. Pickled beetroot recipe here Veg Box Recipes • Pickled Beetroot Pickled onions here Pickled Onions - Pickled Onion Recipe


    • #3
      Hi Doris,
      Welcome, the recipes Rustylady posted are good, however for a little difference, try a couple of slkices of fresh ginger in the beetroot and 3 or four chillies (whole but skins pierced) in the onions. Fantastic with good cheese/cold meats.
      "We can complain because rose bushes have thorns, or rejoice because thorn bushes have roses."-- Abraham Lincoln


      • #4
        I do mine as follows:

        Up to 2kg fresh beetroot
        1 1/2 litres vinegar - either malt vinegar or wine vinegar, depending on your preference
        1 tablespoon whole coriander seeds
        1 tablespoon whole peppercorns
        About 10 whole cloves
        1 bay leaf (dried)
        250g Sugar (optional)

        1. Chop the stalks off the beetroot, leaving an inch at the end. Scrub the beetroot gently to remove any mud, but taking care not to damage the skin. Wrap them in foil and bake at 180oC / Gas Mark 4 for up to 2 hours, until they are tender.
        2. While the beetroot is baking, make the vinegar mixture:
        • Put the vinegar, coriander, cloves, peppercorns and bay leaf in a large pan.
        • Bring to the boil for about 1 minute.
        • Turn off the heat and cover the pan.
        • Leave the flavours to infuse for about 2 hours.
        • Drain before using.
        3. Peel and slice the beetroot into 1/2 cm slices.
        4. Put the slices into sterilised jars.
        5. Bring the vinegar mixture to the boil and then fill the jars.
        6. Seal the jars with an airtight, vinegar resistant lid.
        7. Leave for a few weeks before eating. Gently shake the jars every week or so, to allow the flavours to infuse.

        Note: If you prefer sweet pickled beetroot, add 250g sugar to the vinegar before heating. Stir well to make sure the sugar has dissolved.

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