Homemade Pickled Beetroot
How to make Pickled Beetroot at home, the full process, step by step instructions from start to finish.
Ingredients
Method
- 4kg / 3lb Beetroot
- 1ltr / 1.8pts White Vinegar
- 55g / 2oz / 3½tbls Soft brown sugar
- 12 Black peppercorns
- ½tsp Coriander seeds
- 1 Bay Leaf
- 3tsp Sea or Kosher salt
- Trim the stems and roots, but not too close to the beetroot.
- Thoroughly, wash the beetroot, being careful not to damage or break the skin.
- Place them in a large pan, cover with water, bring them to a low slow boil.
- Lower the heat, cover the pan and simmer until the beets are tender, (approximately 30 to 40 minutes).
- Once tender, get them into a sink of cold water, let them cool while making the pickling vinegar.
- Get a saucepan onto a medium heat, once hot, add your spices to the pan and toast them for 3 minutes.
- Once toasted add the vinegar to the hot pan.
- Add the sugar, salt, and bay leaf, and stir until the salt and sugar are dissolved.
- Bring the brine up to a boil, reduce the temperature, simmer for 3 minutes.
- Turn off the heat, get the lid on the pan, your pickling vinegar is made.
- Sterilise your jars and lids.
- Back to the now cold beets in the cold water, top and tail them and peel off the skin, this should come off very easily.
- Slice all the beetroots, approx.: 6mm or ¼inch slices.
- Get the sliced beetroot into the jars, staying shy of the top.
- Fill the jars with the pickling vinegar, making sure the beetroot is completely covered, and get the lids on, label the jars if you want.
- These can be consumed the next day, but are best left to mature for a week or so.
- They are best stored in the fridge.
- Unopened, these will last anywhere from 6 weeks to 3 months depending on the temperature of your fridge.
- Enjoy.
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