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If you’ve ever wanted to make Pickled beetroot, this recipe is for you! It is so easy to make and leaves you with delicious pickled beets to use on salads, sandwiches, and more! As a bonus, they last for quite awhile!
Recipe Difficulty – Easy
Table of Contents
Why this recipe works
Whenever you can make a homemade version of a typically store bought item, you know you’re in for a treat! This pickled beetroot recipe is easy to make and healthier than what you can find at most stores because you’re in charge of the ingredients! I also love that you can adjust flavours to your own liking. If you don’t know how to pickle beetroot, I’ve got you covered!
One of the great things about making this quick pickle version is you don’t need to seal anything, you don’t need to purchase rubber seals, you don’t have to watch for that pop, and it’s way less effort!
Quick pickled beetroot can be used in so many things! You can make a beet salad, sandwiches, a wrap, a roast, or mix it in with some other vegetables. It’s even great as a snack on its own! If you haven’t tried pickled beets yet, I definitely recommend it!
Ingredients to make Pickled Beetroot
- Beets – I use red beets, but golden beets would also work.
- White Wine Vinegar – helps to pickle the beets.
- Water – just enough to cover.
- Brown Sugar – adds to the natural sweetness of the beetroot.
- Coriander Seeds – give a bit of a citrusy flavour to this quick pickle recipe.
- Mustard Seeds – bring a great depth of flavour.
- Black Peppercorns – are just a bit spicy with some sweetness as well.
See recipe card for full information on ingredients and quantities.
Substitutions
- White Wine Vinegar – You could also use an apple cider vinegar or another clear vinegar.
- Brown Sugar – Honey or maple syrup would be good substitutes, though you’ll need to adjust the vinegar to keep the consistency. You could also use a white sugar and molasses mixture.
- Seasonings – You could try some of your favourite spices to flavour the beetroot. Some examples are whole cloves, bay leaves, cinnamon sticks, sea salt, onion powder, garlic powder, etc
Variations
- Spicy – Add chilli powder or red pepper flakes for a nice spicy snack.
- Deluxe – Serve on some fresh greens with feta cheese for an elevated presentation.
- Kid friendly – Try adding a little bit more brown sugar if this is a new taste for your kids.
How to make Pickled Beetroot
Step 1: Firstly, prepare beets. Scrub and wash the beets and place them into a steaming basket.
Fill your pot with 2-inches of water. Insert the steaming basket with the beets into the saucepan. Cover with the lid and steam until the beets are fork-tender.
Step 2: Add the beets to cold water to cool. Once the beets are cold enough to handle, peel off the skin.
Step 3: Cut the beets into ¼-inch thick slices and add them into a clean jar.
Step 4: Make the brine: combine the white wine vinegar with water, brown sugar, coriander seeds, mustard seeds, and black peppercorns.
Heat until the sugar dissolves.
Step 5: Pour the mixture over the beets, leaving the ½-inch top of the jar empty.
Allow to sit at room temperature for 1 hour and then refrigerate for 3 days.
Hint: When heating the brine, be careful of the fumes as the vinegar can be quite pungent.
Leftovers
One of the great things about these pickled beets is that leftovers will last upward of 6 weeks in the refrigerator! Just keep in a sealed jar.
Recipe FAQs
They definitely can be! It depends on how much and what kind of sugar you add to them. The beets themselves are great for you and have nutrients and antioxidants. They also have a natural sweetness to them, so you don’t need much extra sugar.
Pickled beetroot can last for up to 6 weeks in the fridge or up to 10 months in the freezer. Some will keep them even longer – just watch for signs that they have gone bad.
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Pickled Beetroot
Ingredients
- 2 medium beets
- ½ cup white wine vinegar
- 1 cup water
- ¼ cup brown sugar
- 1 tsp coriander seeds
- ½ tsp mustard seeds
- ½ tsp black peppercorns
Instructions
- You will have to prepare beets first. Scrub and wash the beets and place them into a steaming basket. Fill your pot with 2-inches of water. Insert the steaming basket with the beets into the pot. Cover with lid and steam until the beets are fork-tender.
- Add the beets to cold water and once the beets are cold enough to handle, peel off the skin.
- Cut the beets into ¼-inch thick slices and add them into a clean jar.
- Make the brine: combine white wine vinegar, with brown sugar, 1 cup water, coriander seeds, mustard seeds, and black peppercorns. Heat until the sugar dissolves. Be careful about the fumes, as the vinegar is quite pungent.
- Pour the mixture over the beets, leaving the ½-inch top of the jar empty. Allow to sit at room temperature for 1 hour and then refrigerate for 3 days.
This worked really well, had the beetroot in salad today and it was delicious!
Yay 🙂 thank you Gina!
I am a great fan of this underrated vegetable but your recipe brings back memories of sliced beets soaked in malt vinegar! I like them honey roasted maybe with a bit of cumin or mint or warm with parsley sauce.
Looking foward to trying the air fried salmon with broccoli tonight.