If you’ve ever wanted to make pickled beetroot, this recipe is for you. It’s easy to prepare and yields delicious pickled beets perfect for salads, sandwiches, wraps or simply as a snack. As a bonus, they keep well in the fridge for weeks.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Pickled Beetroot
- Substitutions
- Variations
- How to make Pickled Beetroot
- Leftovers
- Recipe FAQs
- More Beetroot recipes
- You might also like
- Rate it…
- Pickled Beetroot Recipe
Why this recipe works
Making pickled beetroot at home gives you control over the ingredients and the flavour. This quick-pickle approach is fuss-free: no canning seals or special equipment are required. The vinegar-brine intensifies the beets’ natural sweetness while the spices add depth and brightness. Use these pickled beets to brighten salads, build tasty sandwiches or serve them alongside roasted vegetables. They’re versatile and rewarding to make.
Ingredients to make Pickled Beetroot
- Beets – red beets are classic; golden beets work too.
- White wine vinegar – the acidic base for the brine.
- Water – to dilute the vinegar so the flavour is balanced.
- Brown sugar – enhances the beetroot’s natural sweetness.
- Coriander seeds – add a citrusy, warm note.
- Mustard seeds – contribute a mild pungent flavour.
- Black peppercorns – add gentle heat and complexity.
See the recipe card below for exact quantities.
Substitutions
- Vinegar: Apple cider vinegar or another clear vinegar can replace white wine vinegar.
- Sweetener: Swap brown sugar for honey or maple syrup (adjust to taste); a mix of white sugar and molasses also works.
- Seasonings: Feel free to experiment with whole cloves, bay leaves, cinnamon sticks, garlic or onion powders, and sea salt.
Variations
- Spicy: Add chilli flakes or a pinch of cayenne for heat.
- Deluxe: Serve on mixed greens with crumbled feta for an elegant salad.
- Kid-friendly: Increase the brown sugar slightly to suit younger palates.
How to make Pickled Beetroot
Step 1: Scrub and wash the beets, then place them in a steaming basket. Add about 2 inches of water to a pot, insert the basket, cover and steam until fork-tender.
Step 2: Transfer the beets to cold water to cool. When they are cool enough to handle, peel off the skins.
Step 3: Slice the beets about 1/4-inch thick and pack them into a clean jar.
Step 4: Make the brine by combining white wine vinegar, water, brown sugar, coriander seeds, mustard seeds and black peppercorns. Warm gently until the sugar dissolves.
Step 5: Pour the hot brine over the sliced beets, leaving about 1/2-inch headspace in the jar. Let sit at room temperature for 1 hour, then refrigerate. For best flavour wait 3 days before using.
Hint: When heating the brine, keep the area well ventilated—the vinegar fumes can be strong.
Leftovers
These pickled beets keep well in the refrigerator for up to 6 weeks when stored in a sealed jar. You can also freeze them for longer storage if desired.
Recipe FAQs
Yes—beets are nutritious and rich in antioxidants. The healthiness of the pickled version depends on the amount and type of sweetener you add. Because beets are naturally sweet, you can use less added sugar if you prefer.
Stored in the fridge, pickled beetroot will keep up to about 6 weeks. In the freezer, they can last up to 10 months. Always check for signs of spoilage before eating.
More Beetroot recipes
- Beetroot Salad
- Beetroot Soup
- Roasted Root Vegetables
You might also like
Healthy Soups
Beetroot Soup
Salads
Beetroot Salad
Sides
Roasted Root Vegetables
Healthy Soups
Parsnip Soup
Rate it…
If you tried this Pickled Beetroot recipe, please leave a rating and a comment to share how it turned out for you. Feedback helps improve recipes and inspires new ideas.
Pickled Beetroot
James Wythe
15 minutes
15 minutes
4
Ingredients
- 2 medium beets
- ½ cup white wine vinegar
- 1 cup water
- ¼ cup brown sugar
- 1 tsp coriander seeds
- ½ tsp mustard seeds
- ½ tsp black peppercorns
Instructions
- Scrub and wash the beets, then place them in a steaming basket. Add 2 inches of water to a pot, insert the basket and steam until fork-tender.
- Cool the beets in cold water, then peel off the skins once they are cool enough to handle.
- Slice the beets into ¼-inch thick pieces and pack them into a clean jar.
- Combine the white wine vinegar, brown sugar, 1 cup water, coriander seeds, mustard seeds and black peppercorns. Heat gently until the sugar dissolves; be mindful of strong vinegar fumes.
- Pour the hot brine over the beets, leaving ½-inch headspace. Let sit at room temperature for 1 hour, then refrigerate. For best flavour allow 3 days before serving.
Notes
Step-by-step photos: Refer to the images above to guide you through each stage.
Substitutions & variations: See the substitutions and variations section earlier in the post for ideas.
Storage: Keep in an airtight container in the fridge for up to 6 weeks.
Freezing: Freeze in an airtight container for up to 10 months; thaw in the fridge before using.
Tips: You can roast or boil the beets instead of steaming. The pickled flavour develops quickly, but waiting three days gives the best result. The same brine works well for quick-pickling other vegetables like cucumbers or tomatoes.
Nutrition
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Carbohydrates: 18g
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Protein: 1g
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Fat: 0.3g
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Fiber: 2g
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Sugar: 16g
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