Pickling beetroot

[shellyanne1987]

My beetroot are all coming along really well it's looking like I'm going to have a serious glut so I'm thinking pickled beetroot as I love them with a salad, anyone got tips on the best vinegar to use and any spices please? Many thanks


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[Raybon]

Hi, I need answers to this too so will be Googling 'recipes pickled beetroot' so I can hopefully tell which would work for me, I like a sweetish one myself.
Pickled beetroot is so beautiful in the jar and so yummy!

[shellyanne1987]

I've looked around but there's so many different ideas, I'm hoping someone can give me a tried and tested recipe, I must admit I'm quite fond of tescos own brand, so if I can get something close to that il be happy


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[chefgage]

I grow the beetroot and my girlfriend pickles it. Not always that keen on pickled beetroot but the stuff she makes is excellent. I will post up the reciepe later when i get home from work.

[iGrow]

I prefer to freeze mine. Prepare as usual, slice,dice or chunk, put in a freezer bag and freeze. Just remember to remove from the freezer half a day before you need it.

[Ananke]

I pickled some last year for the first time, using a recipe from the net but it was too vinegary for me so I'll be interested in any recipes too.

[Scarlet]

Pickling beetroot can be more expensive than buying it from the shops! I eat most of mine fresh but I do a few jars cos I just can't help myself! Every time it's made I will use what I have in the cupboard, so each batch will be different. I like to leave a few pieces of chilli and mustard seeds in the vinegar when potting up the beetroot. But this will deepen the flavour over time.

*You can use a ready made mixed pickling spice and add 1 teaspoon - 1 tablespoon to a pint of vinegar.

Or, make your own spice mix: get a jar, throw in peppercorns, mustard, coriander seeds, a small piece of cinnamon, a few dried chillies, a couple of garlic cloves, dried ginger, cloves( these are quite aromatic so use just a few).

Boil the vinegar and spices steadily for 15mins and pour over hot beetroot.

Cook beetroot in salted water.

Skin, slice and pack into hot, sterilised jars. Add hot vinegar and seal.

[Dorothy rouse]

I pickled some last year for the first time, using a recipe from the net but it was too vinegary for me so I'll be interested in any recipes too.

Me to, much too strong, I'd like a really mild recipe .

[Scarlet]

Me to, much too strong, I'd like a really mild recipe .

You can use any vinegars. The cheap malt vinegars that are 30p a bottle are harsh. If you use good quality vinegar, taste is fantastic but it's not cheap to make.

[Scarlet]

* just to add to that, if you use a good vinegar don't through the vinegar out as you use the beetroot. I use it for salad dressings...even if it's pink!

[Mikey]

I have a sweet vinegar recipe here somwhere, I'll dig it out and post it later.

[Mikey]

Here you go.

Beetroot Recipe

6lbs Beetroot
1 ¾ pints malt vinegar
2 level dessertspoons salt
4 saltspoons ground black pepper
2 tablespoons made mustard (dried mustard mixed with water to a paste)
1 ¼ lbs granulated sugar

Cook beetroot and skin.
Bring all remaining ingredients to the boil and allow to cool.
You will need a large kilner jar or similar – needs to be relatively airtight.
Put cooked whole beetroot in the jar and pour over the cooled liquor.
If some of the beetroot are very big, they can be cut in half.


While the sugar quantity would have you believe its very sweet its really not, its warm slightly spicy and very delicious.

[Dorothy rouse]

Thank you I 'll give this one a go, later, when I have some 'spare beetroot', last years batch was very spicy, and had lots of cloves.

[leicestershirelass]

I find pickled beetroot too vinegary too .... why not try beetroot relish, it's delicious.

[sparrow100]

I water down the vinegar 50/50. Less sharp taste though it doesn't last as long when opened. Which isn't an issue in these parts...