Pickled Beetroot

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Beetroot Beetroot

Beetroot is one of those vegetables you either love or hate. Personally I love this root and like to have some easily available for use all year round – Perfect for a winter salad.


Enough beetroot to fill the pots you have. Small beetroot are best, but you can use larger beetroot and slice them before adding to the jar – I usually make about 2Kg at a time.

Enough spiced vinegar to cover.

Making Pickled Beetroot

  1. Wash the beetroot well, but make sure you leave the skins intact (otherwise they will loose some of their colour).
  2. Gently boil them for about 1 ½ hours until they are tender, then drain them and leave them to cool.
  3. Once cool, rub off their skins and then slice into 5mm slices if using larger roots.
  4. Pack into jars, and add a little sugar if you prefer a sweeter pickle,
  5. Then you can either cover with cold spiced vinegar and seal the jars (use within 2 months), or for a longer storage life bring the vinegar to boil before adding to the jars and sealing (will last a long time, but best used within 6-9 months).
Phyl @ The Allotment Gardener

Lifelong gardener and allotment enthusiast. Now have 3 allotments!

Website: allotment.uk.com
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