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Pickled Beetroot

Making your own pickled veg is actually much easier than you think, and using beetroot is a great place to start!

If you've ever wondered how to pickle anything, this step-by-step recipe is the perfect guide on how to pickle your own beetroot. It shows just how simple and effective it is to get pickling and make your tasty beets last longer.

Pickling is addictive once you start, and it won't be long until you have jars of pickled eggs, carrots, cabbage and garlic in the cupboards - the mouth watering options are endless!

Preparation Time:
10 minutes
Cooking Time:
60 minutes


  • 3 large beetroots
  • vegetable oil
  • 1 tsp maldon sea salt
  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
  • 1 tbsp mustard seeds
  • 1 tbsp juniper berries
  • 700ml white wine vinegar
  • 75g light brown soft sugar


    1. Wash and trim the beetroot and rub with a little vegetable oil.  Wrap the beets individually in foil and roast in the oven on a tray for 1 hour at 180C. Cool, peel and cut into rough wedges.

     2. To make the pickling vinegar, put the whole spices in a medium pan and toast over a low heat to release the aromatics.  Add the bay leaves and pour in all the vinegar and sugar. Let it dissolve and bring to a simmer.

     3. Pack the beet wedges into a 1 litre kilner jar and sprinkle with the maldon salt.  Pour over the hot vinegar and seal. Store for 2 weeks before ready to eat.