Pickled beetroot

Pickled beetroot

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(10 ratings)

Prep: 20 mins Cook: 1 hr, 10 mins


Makes 4-5 x 450ml jars
Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal37
  • fat2g
  • saturates0g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein1g
  • salt0.9g
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  • 1kg beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • vegetable oil
  • 4-5 tsp coarse crystal sea salt

For the pickling vinegar

  • 1 tbsp black peppercorns
  • 1 tbsp coriander seeds
    Coriander seed

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tbsp yellow mustard seeds
  • 10 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • few pieces of mace blades
  • pinch of dried chilli flakes (optional)
  • 2 bay leaves
  • 700ml white wine vinegar, plus 3½ tbsp
  • 100g light brown soft sugar


  1. Wash and trim the beetroot, rub each with 1 tbsp vegetable oil, then wrap individually in foil. Roast on a tray at 200C/180C fan/gas 6 for 1 hr or until tender. Cool, peel, then cut into wedges.

  2. To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.

  3. Pack the beets into sterilised jars (see tip below), add 1 tsp coarse crystal sea salt to each, then pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

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Comments, questions and tips

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Jon Parker's picture
Jon Parker
6th Aug, 2019
Just put it to the test. Smells amazing in my kitchen. Will be back in 2weeks.
Pixel Purrsquirmer's picture
Pixel Purrsquirmer
18th Nov, 2018
Really like how these have turned out, made two batches so far. It's worth the hassle of wrapping them individually, they've come out really tender. The vinegar is sharp sweet and spicy. Delicious!
5th Jul, 2018
Great recipe! I altered it slightly by reducing the amount of sugar, also using balsamic vinegar and crushing some fennel and caraway seeds.
James Capstick's picture
James Capstick
24th Dec, 2017
This makes terrific pickled beetroot. A good amount of spicy.
Sean Sharkey's picture
Sean Sharkey
30th Mar, 2019
Can you reuse the pickle for a second (or third or fourth) batch of beetroots?
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. In order to ensure the beetroot stays fresh we would recommend making a new batch of vinegar each time you make the recipe.
Jason Bowyer's picture
Jason Bowyer
29th Sep, 2018
Doesn’t the finished product go in the fridge when cooled?
goodfoodteam's picture
3rd Oct, 2018
Thanks for your question. Yes, we'd recommend storing it in the fridge.
25th Aug, 2018
Hiya, what does the 'plus 3 1/2 tbsp white wine vinegar mean? Is this small amount used for something different? Why isnt it included in the 700ml amount? Thanks!
Annelle Kamfer's picture
Annelle Kamfer
18th Jun, 2018
How disastrous would this recipe be if I did NOT rub each beet with veg oil before wrapping in foil and sticking in the oven?
goodfoodteam's picture
20th Jun, 2018
Thanks for your question. You can omit this step and it would not be disastrous!
27th Sep, 2016
Do I peel the beetroot before cooking them? I've just pulled them up out of the garden and top and failed them so far.
18th Oct, 2016
Don't try to peel them, it is too difficult. You need to roast first then the skin will come off easily.
Erin Marie
27th Sep, 2016
Can this recipe be used on all beetroot varieties or just red, I have a lot of large candy and yellow beetroots I would like to pickle or preserve?


1st Aug, 2020
Just made my first batch. I only used about half the pickling liquor. Maybe because I cut my beet root into chunks and they packed together well. Next time I will just use a 500ml bottle.
5th Jul, 2018
Use boiled beetroots from the shop to save time.
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