Pickled Beetroot

4.50 from 2 votes

Pickled Beetroots are a tangy and flavourful addition to any meal, and are incredibly easy to make, with minimal effort!

Prep Time15

Cook Time35

Total Time50

Course: Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

Ingredients

2 medium beetroot
120 ml white wine vinegar
240 ml water
50 g brown sugar
1 tsp coriander seeds
½ tsp mustard seeds
½ tsp black peppercorns

Instructions

Scrub and wash the beetroot and place it in a steaming basket. Fill your pan with 5cm of water, put the basket of beetroot in the pan and cover with a lid. Steam for 30 to 40 minutes, depending on size, until a knife slides easily into the middle.
Add the beetroot to cold water to cool. Once it is cool enough to handle, peel off the skin.
Cut the beetroot into 5mm thick slices and add them to a clean jar.
Make the brine: Combine the white wine vinegar, water, brown sugar, coriander seeds, mustard seeds and black peppercorns. Heat until the sugar dissolves. Be careful of the fumes, as the vinegar is quite pungent.
Pour the brine over the beetroot, leaving about 1cm empty at the top of the jar. Leave at room temperature for 1 hour, then refrigerate for 3 days.

Notes

Ready to eat: After 3 days in the fridge.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 6 weeks.

To Freeze: Not suitable for freezing, as freezing makes pickled beetroot soft and watery.

Clean jar: Use a jar washed in hot soapy water and dried in a low oven (about 120C / 100C fan) for 10 minutes, so your pickle keeps longer.

Tip 1: You can roast beetroot on a baking tray wrapped in foil or boil it in a large pot rather than steaming it.

Tip 2: This pickled beetroot will have a bit of pickled flavour within even an hour or so, if you need to use it before 3 days. Waiting the three days will give the best flavour, however.

Tip 3: If you enjoyed this pickled beetroot, try pickling tomatoes or cucumbers using the same brine recipe!

Nutrition