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Pickled Beetroot Preserve

Lesley Smith
Course Preserve
Cuisine Preserve


  • 3 kg Beetroot
  • 1 Litre White Vinegar
  • 400 g Caster Sugar
  • 1 Teaspoon Salt
  • Sterilised Jars


  • Put rinsed beetroot (with skin on) into a big preserve pan and simmer for between 30 - 40 minutes, or until the skins on the beetroot can shed by rubbing your fingers across them. To do this, I have to take a beetroot from the pot, and run it under the tap, cooking it enough to try taking the skin off.

  • While the beetroot is simmering, put your vinegar and sugar into a pan and bring to the boil. At the beginning, the vinegar solution will look cloudy. Add in a salt, and also ensure the jars are sterilised for use. When the vinegar mix clears, it's ready for use. Take it off the boil.

  • When the beetroot are ready, peel off the outer skins and slice the beetroot, then add it to the pan of white vinegar. Some people use the beetroot cooking water for jarring up, but I didn't like the look of it, and I wanted to allow the sweetened vinegar to work its magic.

  • Fill your jars and leave the vinegar solution to soak in with the beetroot overnight. Then, enjoy your pickled beetroot.
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