Pickled Beetroot
Pickled beetroot is the sharp, sweet jar that sits beside cold ham, cheese and a ploughman's lunch, and it is easy to make at home. Boil whole beetroot until tender, peel and slice it, then pack it into sterilised jars and cover it with a hot spiced malt vinegar brine. A batch of 1kg beetroot fills two 500ml jars. Allow about 75 minutes from start to jar, and it needs at least 3 days in the jar before eating.
- Total
- 73 h 45 min
- Prep
- 20 min
- Cook
- 55 min
- Serves
- 2 x 500ml jars
- Per 50g (about 3 slices)
- 45kcal
Choosing beetroot and vinegar for pickled beetroot
Choose firm, fresh beetroot of a similar size so it cooks evenly, with the leaves removed but a little stalk left on. Small or medium roots, about the size of a tennis ball, give neat slices. Malt vinegar gives the traditional dark, tangy British pickle, and it must have at least 5% acidity so the jar is properly acidic. Never dilute the brine with water.
Sterilising the jars and keeping the beetroot completely under the liquid are what stop mould. Wear gloves and an apron when peeling, since the juice stains hands and worktops.
How to make pickled beetroot
Tap a time to start a timer.
- Boil the beetroot Scrub the beetroot gently, leaving 2cm of the stalk and the root tail on so they do not bleed. Cover with cold water in a large pan, bring to the boil and simmer for . They are done when a knife slides into the middle and the skin rubs off with a thumb. Drain and leave to cool for .
- Sterilise the jars While the beetroot cooks, wash the jars and lids in hot soapy water and rinse. Stand the jars on a baking tray and put them in an oven at 140°C (120°C fan), gas 1, for . Boil the lids in water for .
- Peel and slice Wearing gloves, rub off the skins and trim the stalks and roots. Cut into slices about 5mm thick, or into wedges if the beetroot is small.
- Make the brine Put the vinegar, sugar, salt, peppercorns and bay leaves in a medium pan. Stir over a low heat until the sugar dissolves, then bring to the boil and simmer for .
- Fill the jars Pack the slices into the hot jars, leaving 1cm free at the top. Pour over the hot brine until the beetroot is completely covered, add a bay leaf and some peppercorns to each jar, and tap the jars to release air bubbles. Wipe the rims and seal.
- Mature Leave the jars to cool, label them with the date and store in a cool, dark place for at least 3 days. The flavour is mellower after 1–2 weeks.
What to serve with pickled beetroot
Pickled beetroot belongs on a ploughman's plate with mature Cheddar and crusty bread. Add a few slices to a mixed salad, or put out a jar with other relishes such as homemade piccalilli. For another quick pickle on the same shelf, try pickled red onion.
Common problems and fixes for Pickled Beetroot
- The beetroot bleeds and the colour is pale.
- The skin or stalk was damaged before boiling. Scrub gently, keep 2cm of the stalk and the tail on, and peel only after cooking.
- The slices are tough or woody.
- The beetroot was not cooked for long enough. Large beetroot can take over an hour, so test the biggest one with a skewer and cook them in size groups if the sizes vary.
- The brine goes cloudy or mould forms on top.
- The jars were not sterilised, or some beetroot was above the liquid. Sterilise carefully, keep all the slices under the brine, and use vinegar-proof lids, because bare metal lids corrode.
- The vinegar tastes too sharp.
- Give it time. The flavours soften over 1–2 weeks, and the brine mellows. Do not cut down on the vinegar, because it is what preserves the beetroot.
Frequently asked questions about Pickled Beetroot
How long does pickled beetroot keep?
Unopened jars keep for up to 3 months in a cool, dark place. After opening, keep the jar in the fridge with the beetroot under the brine and eat it within 4 weeks, using a clean fork every time.
How soon can I eat it?
After 3 days it will be tangy and ready to eat. The flavour keeps improving for 1–2 weeks as the brine soaks into the beetroot.
Can I use ready-cooked beetroot?
Yes. Use 750g plain cooked beetroot, not the kind already in vinegar, slice it and start from the brine step. The flavour is a little less earthy than fresh beetroot.
What can I use instead of malt vinegar?
Cider vinegar gives a milder, fruitier pickle, and white wine vinegar is clean and light. Whichever you use, check the label says at least 5% acidity. Malt vinegar contains gluten, so pickled beetroot made with it is not suitable for coeliacs.
What do you serve it with?
It goes with a ploughman's lunch, cold roast ham, cheese sandwiches, jacket potatoes, smoked mackerel and salads. Many people like it alongside the cold cuts on Boxing Day.
How did you like the recipe?
4.8 / 5 · 7 ratings
