homemade pickled beetroot recipe

Written ByJenny Smyth Posted on
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The Best homemade pickled beetroot recipe

I’m so excited to share my favorite homemade pickled beetroot recipe with you! This dish has been a staple in our household for years, and it’s a perfect addition to any meal. The combination of sweet and tangy flavors is just incredible, and the best part is that it’s incredibly easy to make.

I remember first trying pickled beetroot at a family gathering, and I was hooked from the very first bite. My kids love helping me in the kitchen, and this recipe is always a hit with them. They love the crunchy texture and the way the beets are infused with flavor.

We like to serve it as a side dish, but it’s also amazing on sandwiches or as a topping for salads. Plus, it’s packed with nutrients and antioxidants from the beets, so you can feel good about what you’re feeding your family. I’ve tried making it with other types of vegetables, but there’s just something special about beets that makes this recipe shine.

Whether you’re serving it at a dinner party or just need a quick and easy snack, this pickled beetroot recipe is sure to become a new favorite in your household. And the best part? It’s incredibly versatile – you can adjust the seasonings to suit your taste, and it keeps for weeks in the fridge.

So go ahead, give it a try, and see why I’m obsessed with this delicious homemade pickled beetroot recipe!

Homemade Pickled Beetroot

4.9 from 1623 votes

This homemade pickled beetroot recipe is a tangy and sweet delight. It is perfect for adding a burst of flavor to salads, sandwiches, or as a side dish.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beetroot Pickling

500g beetroot
1 tbsp salt
2 tbsp sugar
1 cup white vinegar
1 cup water
1 tsp black peppercorns
1 tsp coriander seeds
1 bay leaf

👨‍🍳Directions

1Wash the beetroot thoroughly under cold water.
2Trim the greens and roots, leaving about an inch of the stem and root intact.
3This will help prevent the beetroot from bleeding during cooking.
4Place the beetroot in a saucepan and cover with water.
5Bring to a boil over high heat.
6Reduce the heat to medium and let the beetroot simmer for about 20-25 minutes, or until tender.
7You will know they are done when you can easily pierce them with a fork.
8Drain the beetroot and let them cool slightly.
9Once cool enough to handle, peel the beetroot using your hands or a paper towel to avoid staining your hands.
10Slice the beetroot into thin rounds.
11In a separate saucepan, combine the white vinegar, water, salt, and sugar.
12Stir until the salt and sugar are fully dissolved.
13Bring the mixture to a boil over medium heat.
14Add the black peppercorns, coriander seeds, and bay leaf.
15Reduce the heat to low and let it simmer for 5 minutes.
16This will help infuse the flavors into the pickling liquid.
17Place the sliced beetroot in a clean, sterilized jar.
18Pour the hot pickling liquid over the beetroot, ensuring that the beetroot is completely submerged.
19Seal the jar tightly.
20Let the pickled beetroot cool to room temperature.
21Once cooled, store the jar in the refrigerator.
22Allow the beetroot to marinate for at least 24 hours before serving.
23This will allow the flavors to fully develop.
24The pickled beetroot will keep in the refrigerator for up to 2 weeks.

🔧Equipment

Saucepan
Knife
Cutting board
Jars with lids

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 2600mg🌾Total Carbs: 80g🥦Dietary Fiber: 4g🍬Sugars: 60g🥩Protein: 4g

📝Notes

Tips: You can adjust the sweetness and tanginess of the pickling liquid to your taste by varying the amounts of sugar and vinegar.

I love that this recipe is so easy to make ahead of time – simply prepare the ingredients one day and store them in an airtight container until you’re ready to serve.

This makes it perfect for busy weeknights when everyone’s schedule seems to get crazy!

My family loves when we have leftovers because we can easily reheat them in the microwave or oven for a quick meal on-the-go.

❓ Frequently Asked Questions About Pickled Beetroot

1. What is pickled beetroot?

Pickled beetroot is a dish made by preserving beets in vinegar, sugar, and spices. It’s a popular condiment in many parts of the world, particularly in Eastern Europe where it’s often served as a side dish or used as an ingredient in various recipes.

2. What are the health benefits of pickled beetroot?

Beets are rich in antioxidants and fiber, making them an excellent addition to your diet. The pickling process helps preserve these nutrients while also adding beneficial probiotics from the fermentation process.

3. Can I use other types of vegetables instead of beets?

While beets are traditional for this recipe, you can experiment with other vegetables like carrots or cauliflower if you prefer. However, keep in mind that each type of vegetable will change the flavor and texture slightly.

4. How long does pickled beetroot keep in the fridge?

When stored properly in an airtight container in the fridge, pickled beetroot can last for several weeks without losing its flavor or texture.

5. Is pickled beetroot suitable for pregnant women or those with dietary restrictions?

As long as you follow proper food safety guidelines when preparing your pickled beetroot (such as using clean equipment and following recommended preservation methods), this recipe should be safe for pregnant women or those with dietary restrictions.

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