Pickled Beetroot

I enjoy growing beetroot and have had some success with it over the last few years and even the floods in June have not deterred the beet from growing. One way of preserving the beetroot season is by pickling the beetroot and this is quite simple to do.

Pickling Beetroot

Homegrown Beetroot
Homegrown Beetroot

Ingredients For Pickling Beetroot

  • Beetroot
  • Vinegar (malt vinegar, wine vinegar or pickling vinegar depending on your preference)
  • Sugar
  • Glass Jar

Method For Pickling Beetroot

  1. Lift beetroot out of ground and cut off the root and the leaves without cutting into the flesh if possible.
  2. Add one tablespoon of vinegar to a pan of water (the vinegar helps to stop the beetroot bleeding).
  3. Place beetroot in water and bring to boil.
  4. Let beetroot cook in pan of simmering water for 30-45 minutes.
  5. If the skin will easily move away from the beetroot then the beet is cooked.
  6. Peel off the beetroot skin and cut the beetroot into slices.
  7. Place vinegar in pan with six tablespoons of sugar.
  8. Heat vinegar until the sugar is dissolved.
  9. Remove lid of jar and place jar in oven until the glass is hot (up to 5 minutes – this sterilises the jar).
  10. Place the beetroot slices into the jar.
  11. Pour over the vinegar and add lid.
  12. Label the jar with pickled beetroot and date.
  13. Serve with salads.


My husband says there is no comparison between homegrown pickled beetroot and shop bought beetroot. It’s worth the effort of growing this veg to get top quality pickled beetroot.

Prize Winning Pickled Beetroot
Prize Winning Pickled Beetroot

I entered my pickled beetroot into the village produce show in August and it won first prize so go ahead pickle some beetroot today!

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14 thoughts on “Pickled Beetroot”

  1. This is the first year i have had a go at growing my own vedge. I bought the small plants from Gorden Riggs, Todmorden and planted them out. I now have about twenty Beetroot, some bigger than others so I have pulled the 4 biggest ones up today and was thankful to find your cooking instructions, because I hadnt a clue what to do with them. Having cooked them I decided to pickle 3 and am very pleased with the results. One left cooling in a dish,…. I decided to taste it…… wow, it will be lucky if it makes it till tea-time….delicious. Thankyou yuuuuum!

  2. I am trying to eat less sugar in my diet and wanted to preserve my own beetroot. Do you think it is necessary to use the amount of sugar you advise or could I half the amount? Or even use less? I guess what I mean to ask is does it make much difference to the preservation or is it just a matter of flavour?

    Hope you can help! Thanks.

  3. Instead of using plain vinegar, get a raspberry jelly and make that with the vinegar. I put a few chilli seeds in but they are not vital. The jelly is great as well.

  4. Hi David,
    Thanks for getting back to me, yes it’s so easy and tasty, we rarely put it in a jar these days as it’s eaten within a few days!
    Kind regards
    sara @ farmingfriends

  5. Hello again, followed the instructions for pickled beetroot. Can’t beleive how easy it is and it tastes good too. I assume it will last a few weeks in the fridge but it will be eaten long before then!

  6. Many years ago my farming sister-in-law told me there is a right and wrong way to slice boiled beetroot but unfortunately I have forgotten her advice ! Should the beet be sliced horizontal from leaf to root or vertical ??

  7. Hi Deborah,
    You can eat the pickled beetroot straight away or leave it to mature. Either way it is delicious!
    Thanks for your enquiry.
    sara @ farmingfriends

  8. Hi Sara,

    In your recipe you say place vinegar in pan with 6 tablespoons of sugar – do you mean 1litre of vinegar to 6 tablespoons of sugar (and 1kg of beetroot)?

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