How to Pickle Beetroot

Prep time
10 minutes
Cook time
1 hour

Learn how to pickle beetroot properly at home with Sarson's Malt Vinegar. This easy pickled beetroot recipe shows you how to prepare the beetroot for pickling, how to mix the perfect beetroot pickling liquid, and gives you some fantastic ways to serve pickled beetroot. Give it a go!

Made using Malt Vinegar

Ingredients

  • 500ml Sarson's Malt Vinegar
  • 500g Beetroot (smaller the better)
  • 10g salt
  • 2tsp mixed peppercorns
  • 2tsp juniper berries, bruised (optional)

Method

  1. Heat the oven to 180C/160C fan. Carefully wash the beetroot then wrap in foil and bake for 1hr until tender. Set aside to cool then peel off the skins. If the beetroots are small enough put them whole into sterilised Kilner® Jars, otherwise slice or quarter them before packing into the jars.
  2. Put the vinegar, salt, peppercorns, and juniper berries (if using) into a jug and stir until the salt dissolves.
  3. Pour the pickling liquid over the beetroots until they are completely covered.
  4. Seal and leave to mature for a week before serving.
  5. These pickled beetroots are great for enjoying in a salad, serving with mackerel, and adding to a ploughman's lunch.