Pickled Beetroot

Love beetroot? Skip the canned beetroot available at supermarkets and make this homemade Pickled Beetroot instead.

Beetroot, also known as beets or garden beets, is a versatile and nutritious root vegetable that’s easily identifiable with its vibrant red–purple colour and earthy flavour.

Beetroots are high in many vitamins and minerals, and a good source of folate, manganese, and copper.

But, for many people, a slice of beetroot is simply a MUST on a hamburger.

Pickled Beetroot is also great on salads, sandwiches or served as a bright addition on grazing plates.

And making your own homemade beetroot pickles is so satisfying with this easy pickled beetroot recipe.

How to choose the best beetroots

Great beetroot pickles start with great beetroots.

To find the best beets, look for:

• Medium-sized or smaller beetroots that have a round or slightly oval shape (these are generally sweeter and larger or elongated beetroots may be tough or fibrous).
• Firm beetroots (older beetroots may be soft).
• Smooth-skinned beetroots that are free from blemishes.
• Fresh greens attached (these should be fresh, crisp, and vibrant rather than wilted or yellowed).
• Red beetroots should have a deep, intense red-purple colour while golden beetroots should be bright and vibrant. Avoid beetroots with faded or dull colours, as this can indicate poor quality.

Other ingredients for Pickled Beetroot

When pickling beetroot, you’ll also need:

• white vinegar
• water
• salt
• sugar
• black peppercorns
• whole cloves
• ground allspice.

All ingredient quantities can be found in the recipe card at the end of this post.

How to make Beetroot Pickles

Cooking the beetroot

Start by washing the beetroots.

If they still have stems attached, trim off, leaving a few centimetres attached to the beetroot.

Place into a saucepan and cover beetroots with water.

Boil for about 30 minutes or until tender when pierced with a fork.

The boiling time will depend on the size. Smaller beetroots might take closer to 20 minutes and large beetroots might take about 40 minutes or more.

Let beetroots cool to a warm temperature and then rub off the skins with your hands.

Slice beetroot, or cut into chunks if preferred.

TIP: Wear rubber kitchen gloves if you want to avoid stained hands. (I don’t bother – it only lasts a day!)

Pickling Beetroot

Place beetroot slices or chinks into a sterilised jar.

Next, combine remaining ingredients in a saucepan and bring to the boil.

Simmer for 10 minutes.

Pour through a sieve and into the beetroot jar.

Seal jar immediately.

You now have a whole jar of pickled beetroot slices or chunks. Lucky you!

Storing your homemade beetroot

Unless you know a lot about canning and preserving, store this beetroot in the fridge.

It should last for at least a couple of weeks in the fridge.

More recipes

If you love pickles, you might also like my recipes for Cauliflower Pickles, Zucchini Pickles, Green Tomato Pickles, Choko Pickles or Bread and Butter Pickles.

And if you can’t get enough beetroot, check out my Beetroot Salad.