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Pickled beetroot served on a white plate.
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4.50 from 2 votes

Pickled Beetroot

Pickled Beetroots are a tangy and flavourful addition to any meal, and are incredibly easy to make, with minimal effort!
Prep Time15 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

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.

Notes

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: These will freeze in an airtight container for up to 10 months. Thaw in the fridge and enjoy!
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: These pickled beets will have a bit of pickled flavour within even an hour or so, if you need to use them before 3 days. Waiting the three days will give the best flavour, however.
Tip 3: If you enjoyed these pickled beets, try pickling tomatoes or cucumbers using the same brine recipe!

Nutrition

Calories: 80kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Fiber: 2g | Sugar: 16g