Ingredients
- 4 medium fresh beetroots
- 1 cup white vinegar
- 1 cup water
- ¼ cup sugar
- 1 teaspoon salt
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds, optional
- 1 small cinnamon stick, optional
- 1 bay leaf, optional
Instructions
1. Cook the Beetroot
Wash the beetroot thoroughly, leaving the skin on.
Place the beetroot in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer until tender when pierced with a knife. Depending on size, this usually takes around 30–50 minutes.
Allow the beetroot to cool enough to handle.
2. Peel and Slice
Once cooled, gently rub or peel away the skin.
Cut the beetroot into slices, wedges, or bite-sized cubes. Try to keep the pieces relatively similar in size so they pickle evenly.
Place the prepared beetroot into a clean heatproof jar or container.
3. Make the Pickling Liquid
Add the vinegar, water, sugar, and salt to a saucepan.
Add the peppercorns and any optional spices you’re using.
Bring the mixture to a gentle simmer, stirring until the sugar and salt dissolve completely.
4. Pour Over the Beetroot
Carefully pour the warm pickling liquid over the beetroot until it is completely covered.
Let the mixture cool at room temperature.
Once cool, cover the container and place it in the refrigerator.
5. Let It Pickle
For the best flavor, allow the beetroot to pickle for at least 24 hours.
After 2–3 days, the flavor becomes deeper and more developed, with a lovely balance of sweet and tangy flavors.
⭐ Tips for Delicious Pickled Beetroot
Use fresh beetroot: Smaller, firm beetroot tends to have a naturally sweet flavor.
Don’t overcook: Cook until tender but not falling apart. Slightly firm beetroot holds its texture better in the pickling liquid.
Adjust the sweetness: If you prefer a sharper pickle, reduce the sugar slightly. For a sweeter version, add a little more.
Keep the beetroot submerged: The pickling liquid should cover all of the beetroot.
Use clean containers: Wash the jar and utensils thoroughly before preparing the refrigerator pickle.
🌿 Flavor Variations
Garlic Pickled Beetroot
Add a small amount of sliced garlic to the jar for a savory flavor.
Spiced Beetroot
Add cinnamon, cloves, mustard seeds, and black peppercorns for a warm spiced version.
Orange Beetroot
Add a few strips of orange zest to the pickling liquid for a bright citrus flavor.
Herb Beetroot
Add fresh dill or a little thyme for an herby variation.
🥗 How to Serve
Pickled beetroot is delicious served alongside:
- Green salads
- Grilled chicken
- Roast vegetables
- Sandwiches
- Burgers
- Cheese and crackers
- Boiled eggs
- Rice bowls
- Grain salads
- Hummus and flatbread
The beautiful deep-red color also makes it an excellent addition to a simple salad when you want something bright and flavorful.
🧊 Storage
Once prepared, keep the beetroot refrigerated at all times. Always use a clean utensil when removing beetroot from the container.
For best quality, enjoy the refrigerator pickle within a few weeks and discard it if you notice mold, an unusual smell, or other signs of spoilage.
Quick Recipe
Prep: 10 minutes
Cooking: 30–50 minutes
Pickling: At least 24 hours
Makes: About 1 large jar
The simple formula:
Cooked beetroot + vinegar + water + sugar + salt = delicious homemade pickled beetroot! 🫙❤️
