How to Pickle Beetroot
The art of doing it yourself for someone else!
Following a recent visit to my webmasters kitchen garden I was given a bag of freshly dug beetroots to take home. How nice! Until I was told to pickle them and then bring them back that is!
Beetroot is a much underated vegetable as far as I am concerned, I love to roast them and serve them as a vegetable in their own right or preserve them for a later date.
Pickling beetroot couldn’t be simpler. Take some fresh beetroots, give them a wash and boil until tender, about twenty minutes or so. I keep checking them with a knife because I want them to retain some texture but it’s up to you. Once cooked remove from the water and leave to cool slightly. The skins will peel away quite easily.
Whilst all of this is going on get a saucepan and bring enough malt vinegar to cover the beets to the boil. Add a cinnamon stick, three or four cloves, a bay leaf or two, some peppercorns, a couple of dried chillies and a sprinkle of coriander seeds. Let it boil, whisk in some white sugar (not essential but I like it) to take some of the acid bite away then leave to cool. Once cool, strain the vinegar over the beetroots which are now sat snuggly in a sterile jar.
Seal and wait.
MC
great stuff - keep up the good work.
I was told you must be careful not to prick the skins whilst boiling as all the juice will run out - is this true ?
I suspect not given what you say about checking them with a knife.
Also what’s the minimum and maximum time they can can be left.
Thanks in advance
Rod
September 26, 2007 @ 9:24 am
Rod,
To be absolutely honest I press the beetroots to see if they are cooked but as I have flame proof hands I don’t mind. In fear of a visit from the health and safety police for reccomending picking up a hot beetroot a knife is the best option. Loss of colour is minimal.
As for lenght of time I would give a couple of weeks for the beetroot to take in the flavours and once opened keep refrigerated and covered with the pickling vinegar, they will last an age like that.
Miles
September 26, 2007 @ 4:26 pm
This pickle receipe sounds very good. Can this picke be made the same way except without boiling the beetroots. ?
Thanks for your help
July 23, 2009 @ 12:33 pm
Joao,
Welcome to the site and thank you for commenting. I would always reccomend cooking the beetroot first. You could roast them in the oven if you’d prefer.
Kind regards
Miles
July 23, 2009 @ 5:49 pm
First site I came to - all I need to know. Thanks Miles. Just about to pick my own beetroot and as this was the first year I’d grown them was wondering how to do it.
August 18, 2009 @ 5:47 pm
Jim,
Welcome to the site, thank you for that. I hope you find it of use, it is by far the most viewed page on the blog. Good luck Jim, I hope you enjoy them.
kind regards
Miles
August 18, 2009 @ 7:37 pm
Grew beetroot for first time this year as we were getting through huge amounts of the shop bought type such as Baxters etc,
Have a great crop of beetroot and was looking for advice everywhere but found yours simple and easy to follow, have different vinegars, rice, white wine and malt vinegar, not sure which is going to be the nicest but theres only one way to know.
Thanks for the advice, great site here
August 20, 2009 @ 3:57 pm
Sean,
Welcome to the site. Glad to hear your beetroot growing has been a success. You can try other vinegars but I tend to stick with malt (it’s also cheaper)
You could try some different flavourings in there to mix things up a bit, orange zest, star anise, cinnamon, garlic…whatever takes your fanc really.
Glad you like the site and thank you for your comment.
Kind regards
Miles
August 20, 2009 @ 4:45 pm
I didn’t pass Math??????? I thought it meant add the digits to the box. The vinegar mix is the best I have tried. In view of its deliciousness I shall overlook the foul slur on my mathematical abilities.
September 13, 2009 @ 6:47 pm
Diane,
Welcome to the site and thank you for commenting. Sorry about the maths quiz, I hate having to do it but it’s that or give in to the spammers and all of their junk emails.
Glad you found the recipe useful and I hope you return again soon.
kind regards
Miles
September 13, 2009 @ 6:53 pm
Thanks for this great advice. I too am a beetroot virgin so it was great to know how long to cook them and the spices mixture too. Thanks again. Lol Lynn ♥
September 14, 2009 @ 10:00 am
Lynn,
Welcome to the site and I’m glad you have found the recipe useful.
Hope you return again.
Kind regards
Miles
September 14, 2009 @ 10:28 am
I definitely will - thanks!!
September 14, 2009 @ 10:34 am
Hi,
Just found this site and as I am about to harvest my beetroot I thought I’d find out how to preserve it.
I have two varieties a normal red one and a golden one, and I was thinking of putting them into the jars in alternating layers for a visual delight.
Will they retain their colours or will the golden turn red?
Regards,
Dave.
September 22, 2009 @ 9:06 am
Dave,
Welcoe o the site and thanks or commenting. I’ve used golden and candied beetroot before but never for pickling. All I can suggest is that you use a clear vinegar, that might help but I fear the colour might still bleed a bit.
You can but try and I wish you luck with it.
kind regards
Miles
September 22, 2009 @ 9:22 pm
hi there i am just about to make this recipe, i was wondering how many beets does this recipe work for and also i don’t have dried chillies will chilli flakes do?thanks for the great recipe i’m looking forward to it!thank som in Ireland.
October 12, 2009 @ 11:39 am
Som,
Welcome to the site. First of all find a suitable glass jar and lid which will accomodate the beetroot and their size. Fill that with the vinegar to give you the measurement. Obviously beetroots grow to different sizes so you may wish to slice them once the’re cooked, it’s up to you. Basically add the ngredients to suit your taste. Chilli flakes are fine if you are going to pass the vinegar thrugh a sieve first but you can leave them out if you don’t like chilli.
Good luck with it!
MIles
October 12, 2009 @ 11:47 am
Just boiled 3 beetroots, 2 medim and one giant after half an hour took out the smaller ones and left the big one for another 20 mins. Have yet to pickle the remaining beets
October 16, 2009 @ 8:14 pm
Flogg,
Welcome to the site and thanks for the comment. Sounds good, hope they turn out to your liking.
Hope you return again soon.
Miles
October 16, 2009 @ 9:50 pm
Hi Miles, just used your recipe for my first attempt! I didn’t have any malt vinegar so I used a combination of white vinegar and apple cider vinegar, it smells really good. Looking forward to tasting the end product. Thank you very much Miles for this very useful information. Kind regards,Samantha
November 15, 2009 @ 1:06 am
Samantha,
Welcome to the site and thank you for taking the time to comment. That combination sounds great and should make for a very nice pickle. Good luck with it and your site which I’ve enjoyed looking through, there are some wonderful photographs on there.
Thanks again Samantha
kind regards
Miles
November 15, 2009 @ 10:48 am
have you tryed doing sugar beet instead of beetroot! they are white but taste pretty much the same but sweeter…. in answer to someone question further up…yes you can use uncooked beet…the acid in the vinegar cooks it (strange i know) but i suggest you grate the beet rather than chop it (more coverage of the beet)
we always pinch 4 or 5 beet from the local farmers field on our way back from poaching his pheasants !!!
Matt from england!!
November 25, 2009 @ 5:33 pm
Matt,
Welcome to the site and thanks for taking the time to comment. Not tried the sugar beet, sounds intriguing though. Love the line about the pheasants!!
Thanks Matt, great advice.
Kind regards
Miles
November 25, 2009 @ 6:29 pm
Great recipe, will be cooking this up today and adding it to delicious salads, can not beet the real thing!
Lorraine
January 3, 2010 @ 12:59 am
Lorraine,
Welcome to the site and thanks for your comment. Hope it works out for you although with jokes like that…..!!!!
Hope you return again soon.
kind regards
Miles
January 3, 2010 @ 8:40 am
Excellent receipe, I never quite know what to do with all my beetroot! Thanks for the advice, keep up the good work.
Lisa
January 22, 2010 @ 1:16 pm
Lisa,
Welcome to the site and thank you for your comment, good luck with the pickling!
kind regards
Miles
January 22, 2010 @ 2:35 pm
I’m just about to pickle some beetroot that my son gave me. Previously I’ve just used ordinary malt vinegar, no added spices, & it’s turned out fine, however having read your recipe I’ll certainly give it a try this time. Thanks Les.
May 29, 2010 @ 10:38 am
Les,
Welcome to the site, hope you enjoy the beetroot, there’s nothing wrong with a plain vinegar but the spices give it an extra dimension.
Best wishes
Miles
May 29, 2010 @ 4:50 pm
Hi,
I just bought some fresh beetroot at a farmers market and I’ve also got some growing in the garden. I love the pickled beetroot you buy in the shops which is just malt vinegar, do I still have to boiled the vinegar before adding it to the cooked beetroots if I don’t want to add the spices?
Thanks, Emma
June 7, 2010 @ 4:30 pm
Emma,
Welcome to the site, I would follow the method as above and just leave out the spices, if you add sugar then it’s best to dissolve it first by boiling.
Hope you enjoy them Emma,
Kind regards
Miles
June 7, 2010 @ 5:34 pm
Hi Miles
) from others!
Fab site and some great suggestions (and bad jokes
I’m just about to harvest my first crop of beetroot and would never have thought of adding chillis - of which I’m a huge fan!
I didn’t pass maths either apparently; I did the same as Diane B a couple of times before the penny dropped. Perhaps it might help some of us none-maths people to make the spam protection instruction a bit clearer!
Deb
June 15, 2010 @ 6:13 pm
Deb,
Welcome to the site, sorry you had trouble with the spam protection, I’ll see what I can do with that. I don’t like having it but it’s that or I stop the blog because the spam comments are horrendous and if one gets through I can’t stop them. Some of the content leaves a lot to be desired so I’m left with no choice I’m afraid.
Glad your beetroot has come through, have a play around with the spices, especially if you have a glut of beetroot. I love the fact that they are very accomodating to different flavours.
Thanks for visiting and taking time to comment.
Kind regards
Miles
June 15, 2010 @ 9:48 pm
Just to say thanks for the recipe, I will be using it here this summer
All the best
Simon
June 18, 2010 @ 12:19 pm
Simon,
Welcome to the site and thanks for the comment. Hope it works out well for you.
Kind regards
Miles
June 18, 2010 @ 9:45 pm
Thanks for the recipe its great, ive grown tons of beetroot for the first time, I would like different sorts of picked beetroot, do you have any other recipes???
June 27, 2010 @ 1:10 pm
Great site! Definately going to try this recipe, but I was just wondering; after pickling, how long should you wait until eating them? Also, once pickled, how long will they last?
June 27, 2010 @ 3:03 pm
Sharon,
Welcome to the site, glad to hear you’re growing was a success. I’ll have a think about some other recipes but in the meantime I would experiment with different herb and spice combinations; cinnamon and star anise, garlic and thyme, chilli…beetroot takes big flavours so it’s easy to experiment really.
Miles
June 27, 2010 @ 6:48 pm
Christina,
Welcome to the site and thank you for your question. I’d give them at least a week before eating them. As long as you have sterilised your jar and keep the beetroots covered with the pickling vinegar they will keep for a couple of months in a cool dry place. Once opened they are best kept refrigerated. Always keep them covered by the vinegar and they will last several weeks.
Good luck,
Miles
June 27, 2010 @ 6:51 pm
Yours was the first and only recipe I looked at as it sounded great. I have just pulled 12 baby beetroot from the garden and now the kitchen smells of vinegar! Can’t wait for the time I can munch on them. Thank you.
Wendy
June 30, 2010 @ 11:34 am
Wendy,
Welcome to the site and thank you for taking the time to comment. Congratulations on growing the beetroot, it’s a great feeling isn’t it?
Hope you enjoy the pickle.
Kind regards
Miles
June 30, 2010 @ 3:07 pm
Just seen the site and thought i would try it your way as My beetroot always discolours after a while and never tastes that great. I have never boiled my vinigar before or added extra’s so this will be a good test sounds great though
Thanks for the tips
Andy H
July 16, 2010 @ 9:21 pm
Andy,
Welcome to the site and thank you for commenting. Hope you like the pickle, it should serve you well. hnks again,
Kind regards
Miles
July 16, 2010 @ 10:11 pm
Sorry to sound a bit thick but how do you sterilse a jar ? is it enough just to wash it out with boiling water?
Thanks for the pickling tips!
Judith
July 24, 2010 @ 7:06 pm
Judith,
Welcome to the site and thanks for the question which is perfectly reasonable. What I do is wash the jars in hot soapy water, rinse them out under a hot water tap, leave to drain for a few minutes and then put them in a hot oven for five minutes to kill any bacteria. Take them out and allow to cool before filling and sealing.
Hope that helps,
Kind regards
Miles
July 24, 2010 @ 10:52 pm
ok i’ve grown loads of beetroot so as well as roasting thought i’d try pickling so i know you say malt vinigar (thats the brown one????) or can you use pickling vinegar im confusing myself
July 26, 2010 @ 5:30 pm
Vicky,
Welcome to the site and thanks for the comment. You’re right, malt is the brown one but you can certainly use pickling (clear) vinegar instead, the beetroots will ‘bleed’ so it doesn’t make a great deal of difference.
Happy pickling!
Miles
July 26, 2010 @ 6:58 pm
Hi Miles
Recipe looks great, will give it a go, but I wondered if you have ever come across this…. Last year I pickled my beetroot same way as I always have but every jar I’ve open has had a jelly like film at least a couple of mm on the top of it!! Any ideas why?
By the way, I’ve grown a variety called ‘Wodan’ this year (which happens to be the name of my late horse!!) I digress, they are amazing!!!! Have you tried them?
Regards
Linda
July 27, 2010 @ 8:37 pm
Linda,
Welcome to the site and thanks for the comment. Not heard of that before Linda, can only think it is something bacterial. I’ll try and look into it for you. Not tried Wodan but will look out for them, have you tried the candied beetroots? They’re all the craze in my line of work.
Kind regards
Miles
July 27, 2010 @ 9:41 pm
Hi Miles
I take it you mean the candy striped beets and not candied as in sweets? LOL. I tried both the golden & striped last year with dismal results :0( But as the old saying goes…… ‘If at first you don’t succeed…. then skydiving is not for you’ Ha ha!
I await with interest to see if you can find out anything about my ‘problem’.
Cheers
Linda
July 28, 2010 @ 6:40 pm
Linda,
Yep, that’s the one I mean. Keep looking for an answer to your ‘jelly’ problem…not an easy one!!
Miles
July 29, 2010 @ 2:17 pm
Hi…
Wife likes beets in sweet vinegar,malt and pickling vinegar have an acid bite to the taste.
How much sugar would you add/recommend per litre of malt vinegar to sweeten the taste?
Thanks..
July 29, 2010 @ 3:38 pm
John,
Welcome to the site, I would suggest you go by personal taste try a couple of tablespoons of sugar first and bring to the boil until dissolved, try a little and then add more as you see fit.
Some prefer a sweet pickle so equal quantities of sugar and vinegar would be needed. It’s really up to yourself.
Kind regards
Miles
July 29, 2010 @ 4:26 pm
Just boiled my very first beetroots and am about to try your receipe..very exciting! Thank u
August 4, 2010 @ 7:44 pm
Donna,
Welcome to the site, congratulations with your beets, hope you enjoy the recipe.
Happy pickling,
kind regards
Miles
August 4, 2010 @ 11:04 pm
All successful..yum yum.thanks
August 6, 2010 @ 3:40 pm
I have pickled beetroot using Balsamic vinegar - The first time I used half and half, the second I used all balsamic, both were good but the second was best. I know its a little dearer than malt vinegar but as I am the only one who eats it I like to inddulge myself (my wife is allergic to acetic acid and she does not eat anything that is dark red. Hope this tip is useful
August 7, 2010 @ 8:08 am
Michael,
Welcome to the site and thanks for a great comment. Very good tip and you can of course use a cheaper, less ’syrupy’ balsamic than an oak aged Modena vinegar.
Sure this will be of great interest Michael, thanks again.
Kind regards
Miles
August 7, 2010 @ 9:10 am
Donna,
Glad to hear it! Thanks for letting me know.
Kind regards
Miles
August 8, 2010 @ 8:38 am
Could i use the vinegar left over from pickled beetroot i bought from a supermarket ?
August 11, 2010 @ 3:31 pm
Jeff,
Welcome to the site, personally I wouldn’t. You can give it a go but I would use a fresh vinegar solution.
Miles
August 12, 2010 @ 6:49 am
I just wanted to pop back on and thank you again - I reached for your spices recipe again this year when pickling. I grew loads more this year in the confident knowledge that I could produce beautiful long-lasting and very tasty home produce. Last year’s was all gone by Christmas - this year I have produced 20 kilner jars!! Thanks again. Lol Lynn ♥
August 19, 2010 @ 7:13 pm
Lynn,
Nice to hear from you again, thank you. Well, good for you, that’s some crop!! We’re coming to your house for pickled beetroot
Thanks Lynn,
Kind regards
Miles
August 19, 2010 @ 8:58 pm
Hi i`ve grown my own beetroot this year and pickled them with some of the shelf pickling vinegar and have found it quite sharp is there anything i can do to make it taste better please ???
August 21, 2010 @ 6:40 pm
Jon,
Welcome to the site, I would add some caster sugar, bring it to the boil, taste it for sweetness and add more if required just to take the edge of it.
Hope this helps.
Miles
August 21, 2010 @ 10:10 pm
HI. I’m going to pick some beetroot that I’ve grown and pickle them. My wife used to deal with this, but has passed away. We didn’t like malt vinegar and I think that she used non brewed condiment (caramel/acetic acid). We also liked it slightly sweet. What do I do. Thanks
August 27, 2010 @ 3:22 pm
Ray,
Welcome to the site. Glad to hear you’re carrying on with the beetroots, why not use a clear vinegar rather than malt and add as much sugar as you see fit? You don’t need to use malt, you could also try a cider vinegar if you fancy.
Good luck.
Miles
August 27, 2010 @ 8:14 pm
Hi Miles
Thanks for posting this really simple and easy to follow recipe on how to pickle beetroot. We started growing our own vegetables last year and are really enjoying the experience both looking after them and the pride and satisfaction of the end produce. I’ve just finished pickeling my beetroot and am looking forward to eating them. Thanks again.
Josephine
Belfast
August 29, 2010 @ 7:29 pm
Josephine,
Welcome to the site and thank you for taking the time to leave a comment it is greatly appreciated and I’m glad it has been of use to you. I don’t think anything beats growing your own food and I fully understand how happy you must be.
Do feel free to play around with the ingredients and happy growing.
Kind regards
Miles
August 30, 2010 @ 12:51 am
I just microwave beetroot, then slice it into clean jars and cover with cold malt vinegar.
Seems to work, though I don’t know how long it will last.
September 1, 2010 @ 11:59 am
Maureen,
Welcome to the site and thanks for leaving your tip with all of us.
Much appreciated
Kind regards
Miles
September 1, 2010 @ 12:27 pm
Great to find a site devoted to the art of pickling beetroot….really difficult to find recipes in conventional cookery books…
thanks, will go and try it right now…!
September 4, 2010 @ 11:47 am
Dave,
Welcome to the site and thank you for your kind words, I wish you well with them.
Miles
September 4, 2010 @ 7:57 pm
hi. love your easy recipe; is it ok to cut up the huge ones?
September 5, 2010 @ 1:41 pm
Bernie,
Welcome to the site, glad you like the recipe. Yes, cut them up by all means.
Kind regards
Miles
September 5, 2010 @ 5:36 pm
HI Miles, First recipe I found and just about to try with my boyfriends first beetroots, will let you know how it turns out.Cheers
September 9, 2010 @ 8:41 am
Marie,
Welcome to the site and thank you for the comment. Good luck with them, you shouldn’t have any problems with this recipe.
Kind regards
Miles
September 9, 2010 @ 3:47 pm
Hi miles ,, ive read all the above comments ,, now im too tired to go pickle me beetroots , hahah,, great site , thankyou
September 12, 2010 @ 11:43 am
Dai,
Welcome to the site, hope you’ve woken up!!! Good luc with the pickling and thank you for your kind words, much appreciated.
Miles
September 12, 2010 @ 12:53 pm
Dear Miles,
I’m planning to pick my beetroot this weekend, first time I will have pickled any since I did it with my Mum about 40 years ago!
Looking forward to using your recipe, apologies if it’s in a previous posting, how long can I reasonably store a jar unopened? I appear to have grown rather a lot, can’t imagine even my love of beetroor will eat it all before Christmas!
regards
Karen
September 13, 2010 @ 4:01 pm
oh, and do you have a recipe for onions too or will this one suit them too?
September 13, 2010 @ 4:04 pm
Karen,
Welcome to the site and I’m glad you have found us. As long as you sterilise the jars properly ad keep the beetroots immersed in the pickle then you’ll be fine for a good six months or more. Keep them in a dark, dry place though.
Shallots are great for pickling so adapt the basic recipe to suit your needs, the amount of sugar you use will depend on your preference to be honest.
Good luck!
Kind regards
Miles
September 13, 2010 @ 5:33 pm
Hi Miles ,, well i finally woke up , lol,, and pickled 2 large jars of beetroot ,, all i need now is a young lady to help me eat them ,, guess thats a different site though , lol,, Thankyou for all your help and advice ,,, Cheers , Dai.
September 14, 2010 @ 3:53 am
Dai,
Well done, glad you did them ok, can’t help you with the young lady I’m afraid but good luck in finding one!! There could be a young suitor reading this who loves beetroot…you never know!!
Thanks Dai,
Miles
September 14, 2010 @ 7:52 am
Try roasting the beetroot wrapped in foil for 2 hrs at 180 degrees rather than boiling it.
September 17, 2010 @ 1:04 pm
Great site thanks, Do i need to boil the vinegar? or is this so with malt and not pickling? Many thanks. Tim
September 19, 2010 @ 4:17 pm
Tim,
Welcome to the site, yes I would boil the vinegar first.
regards
Miles
September 19, 2010 @ 5:36 pm
Thanks so much had receipe years ago but got mislaid this sounds very similar so will get pickling tomorrow. It’s a wonderful vegetable and so good for you too. Helps curb my sweet tooth!
Maria
County Galway
Ireland
September 19, 2010 @ 9:14 pm
Maria,
You’re very welcome, I hope it helps and you are right, it is such an underated vegetable, I love it simply roasted to be honest.
Happy pickling and kind regards from England
Miles
September 19, 2010 @ 9:24 pm
Morning! Was about to get started on pickling my beetroot and thought I’d better see how it’s really done…and found you. The trouble is, I cooked my entire remaining crop a couple of days ago (I eat lots of them with salads, instead of potatoes…most delicious) and they’ve been chilling in teh fridge ever since. Can I still go ahead and pickle them or have I ruined the whole process? i.e. is it now too late to finish off the pickling process? Would value your advice. Elizabeth.
September 26, 2010 @ 8:19 am
Elizabeth,
Morning to you too! As long as they have been kept refrigerated and left no more than two or three days I would submerge them into the pickling solution and see how you get on. They should be fine.
Good luck,
Kind regards
Miles
September 26, 2010 @ 8:43 am
hope that you get this one.
can i use bottle vinigar white/malt from to shop.do i have to heat it up to cover the beetroot, thankyou eileen.
September 29, 2010 @ 3:50 pm
Eileen,
Yes you can use bottled vinegar and yes you need to heat it up before covering the cooked beetroot. Good luck,
kind regards
Miles
September 29, 2010 @ 10:48 pm
Hi. My pickled beetroot forms a slimy skin on top in the jar. Can you tell me why please?
October 5, 2010 @ 11:07 am
Lynn,
All I can think is that it is bacterial and perhaps your jars haven’t been sterilised enough..make sure your jars are red hot from the oven to kill off any unwanted bugs.
Good luck,
Miles
October 5, 2010 @ 10:47 pm
Hi hope you can help.
I have pickled beetroot and red cabbage this year, as I did last year. I grew both crops. I have used shop bought pickiling vinegar but this year they both taste very ‘vinegary’. Can you suggest anything I can do to make it better this year and what to do next year? I have relatives waiting for them but I wont give them to anyone as it tastes to vinegary?
Thank you for the great site.
October 17, 2010 @ 11:22 am
Helen,
Welcome to the site, this can be a problem with ready made pickling vinegar as they use cheaper vinegars. If you are doing them for a present then perhaps try a better vinegar and use your own spices. Failing that add some sugar to the vinegar and boil until dissolved and easier on the pallette.
That’s about all that you can do really.
Good luck,
Kind regards
Miles
October 17, 2010 @ 4:15 pm
Thanks for the recipe! Just pickled some beetroot they were selling off at the vege shop - if only they knew they could have still made a profit!
February 20, 2011 @ 7:40 am
Leanne,
Welcome to the site, glad you found the recipe useful. Have a go at selling it yourself
Kind regards
Miles
February 20, 2011 @ 8:59 am
Have followed instructions and pickled my beetroot, how long do I have
to wait before tasting the fruits of my labour
April 4, 2011 @ 7:56 am
Kathy,
Welcome to the site, I would leave them for a week minimum, more is best but not essential. Hope you like them.
Kind regards
Miles
April 4, 2011 @ 3:18 pm
We can’t get beetroot here in Japan, however, had my ex in England send me some seeds (highly illegal LOL). I check everyday to see if they’ve popped their heads out. No luck yet, cannot wait to harvest them and pickle them as you suggest. Just one thing, instead of sugar might I use Maple Syrup do you think?
April 28, 2011 @ 2:01 am
Rob,
Welcome to the site, glad you’ve managed to get some clandestine beetroot seeds!!
Personally I’d go with the sugar but you could try a small amount with the syrup as a test run, I wouldn’t want to say yes for sure and you be stuck without any beetroot.
Good luck, let us know how you get on.
Regards
Miles
April 28, 2011 @ 8:49 am
This is very interesting, the recipe and the fact that the conversation has gone on for some years! I use white vinegar and white sugar because I like the colour to be as natural as possible. I have lived on a building site for some years now and beetroot is not fussy about soil so it’s one of the first things I managed to get into the ground. We love it and I am pulling beets the size of my man’s fist already. I have 3 more rows coming on, all planted at intervals to provide beets until they can’t stay in the ground any longer. I will try the spice mix, it sounds just right. Thanks from Janis, Dordogne, France
May 21, 2011 @ 1:35 pm
Janis,
Welcome to the longest running post on the site! Great to hear you’re doing so well with them, they are so underated in a number of ways. I love eating them freshly baked too. Hope you like the recipe and thank you for commenting.
Kind regards
Miles
May 21, 2011 @ 1:41 pm
Hi miles, i’m a pickling novice and have enjoyed reading all the comments and helpful replys that you have given, and now feel more confident about pickling my first precious crop of betroot! I have also been looking for a recipe for ‘pickled cauliflower’ that i used to love when i was younger, do’es anyone think i could adapt this recipe? cheers to anyone that comments! gail
June 17, 2011 @ 11:54 am
Gail,
Welcome to the site and thanks for your comment. If you are pickling cauliflower then go for the distilled vinegar to preserve the colour, you will need to soak the florets in brine for a day before pickling. Make sure you rinse them well before packing into cold, sterile jars. Cover with a cold spiced pickling vinegar.
Good luck
Kind regards
Miles
June 17, 2011 @ 3:46 pm
I love this 2 year long discussion!
Can I re-use the vinegar from pickled onions if I boil it again? I live in France and it is difficult and/or expensive to try and get malt vinegar but I often have balsamic vinegar (left by guests in the holiday homes!). Can I mix the onion vinegar and balsamic? Am I right that I need to put warm beetroots into hot jars with hot vinegar? Do you seal the jars when everything is hot?
When making jam I sterelise the jars and lids by putting them through a hot wash in the dish-washer.
Thank you,
Dianne
June 21, 2011 @ 11:28 am
Dianne,
Welcome to the site and this epic! You can re-use the vinegar and the balsamic would offer a different finish I imagine although I’ve never tried it.As long as you sterilise the jars you won’t need to hot seal them.
Good luck!
Kind regards
Miles
June 22, 2011 @ 1:52 pm
hi
This is my first time at growing and pickling beetroots found this very helpfull thank you very much, didnt need to look further on the internet …i may have added a lil to much sugar but still looking forward to tasting it …THANK YOU
July 9, 2011 @ 5:35 pm
Stephanie,
Welcome to the site and many thanks for the comment. Don’t worry about the beetroot, a little sweetness isn’t always a bad thing. Hope you enjoy them.
Kind regards
Miles
July 9, 2011 @ 10:48 pm
Hi Miles
Can i boil beetroot without putting in any spices,sugar and put in cold vinegar.
July 11, 2011 @ 9:05 am
Hi Ron,
You could do, as long as you cook the beetroot well. I’ve never tried it that way but I don’t see why not.
Good luck,
Miles
July 11, 2011 @ 9:26 am
Thanks Miles for recipe and to all for useful comments. I was only looking for ideas on whether to use white vinegar or normal malt vinegar as I pulled up my first 5 beets the other day and although they looked like red beets, when I cooked them they were yellow. Never grown these before and I know I had a packet of seed but forgotten what I planted. They have been in the fridge for a couple of days and have now turned a lovely peachy colour. Will they still be ok for pickling?
July 12, 2011 @ 10:37 am
Liz,
Welcome to the site, sounds like you’ve got golden beetroot there. By all means pickle them, they should be fine.
Thanks for commenting and good luck.
Miles
July 12, 2011 @ 12:59 pm
Just wondered when boiling the vinegar with all the spices how long should i let it boil for? - Pickling is new to me!
July 15, 2011 @ 5:43 pm
Lisa,
Welcome to the site, once boiled simply simmer for three to four minutes and leave to cool, that should be fine.
Good luck!
Miles
July 15, 2011 @ 7:02 pm
Hi there, i have just pickled beetroot for the first time. i had grown up watching my gran do it but had forgotten how to do it, her beetroot was wonderful. Anyway simmered it until skins were peeling back easily then let cool down and poured in jars with sarsons pickling malt vinegar. It is soooo strong! Is this not the correct vinegar, just assumed as it was a pickling vinegar it would be right but it is so vinegar tasting. My friend suggested adding sugar, is it to late to do this now? Any suggestions would be great all my family waiting patiently on a jar of beetroot. thanks amelia from scotland
August 8, 2011 @ 8:00 pm
Probably a stupid question but do you have to leave it for a period before eating or can you eat straight away.
August 8, 2011 @ 8:13 pm
Sandra,
I’d give it a week at least before eating it.
August 8, 2011 @ 8:57 pm
Amelia,
Welcome to the site, What you could do is pour the vinegar into a pan, leave the beetroots in the fridge, reboil the vinegar, sterilize the jar again and then whisk in some white sugar, leave to dissolve, taste it and then leave to cool. Pack beetroots into the jar and cover with the vinegar.
Hope that helps, enjoy your beetroot!
Kind regards
Miles
August 8, 2011 @ 9:00 pm
Thanks for your quick reply. will give that a go and let you know how it goes. thanks also going to give ur recipe a go to, sounds good!
August 9, 2011 @ 10:29 am
Ha Miles!
Well I was always useless at maths! Thanks for this beetroot recipe-will try star anise with some lemon-having to use white wine which wont have the nice caramel note as in France. Will try adding a bit of tarragon too. Will experiment with the cinnamon sounds yum. Thanks for the confirmation-I will boil the vinegar.
Miles I have an absolute glut of courgettes, and all different types of pumkin and squash. Any interesting preserving ideas or recipes please. I’ve done things like soup-ie spicey apple and pumkin… lovely, risottos etc-but looking for new ideas.
Love your site..can you put on some videos of you cooking?
August 16, 2011 @ 1:08 pm
Nicky,
Hope you like it! My best advice for the assorted squash would be chutneys of various descriptions, you can add apples, sultanas etc and spice it up with curry spices. I’ll look at posting some recipes for you in the week.
No videos of me I’m afraid, think they would get censored
Kind regards
Miles
August 16, 2011 @ 1:39 pm
Some great ideas - thank! I use distilled (white) vinegar with most of my pickling. Sarson sell I litre jars of both distilled and malt vinegar in all large supermarkets at under £2.00 a jar and the jar is a good size for most pickles. However, a local greengrocer sells both distilled and malt vinegar at around £.50 a gallon.
August 18, 2011 @ 8:35 am
Hi, thanks for the advice, as I type this my beetroot is cooking nicely. I can’t wait to taste the results.
Thanks again
Dave
August 18, 2011 @ 12:02 pm
Glynn,
Welcome to the site, some very useful information there-thanks very much.
Kind regards
Miles
August 18, 2011 @ 5:11 pm
Dave,
Welcome to the site, hope the recipe is to your liking, I wish you luck.
Kind regards
Miles
August 18, 2011 @ 5:30 pm
It’s that time of year again when I thank you yet again for the 3rd year running for this wonderful recipe. Everyone comments on how gorgeous my beetroot is.
Lol Lynn ♥
August 19, 2011 @ 1:57 pm
Lynn,
Thank you very much and happy anniversary!!! Glad you like it.
Miles
August 19, 2011 @ 9:19 pm
Hi my name is Ulug and i am from Turkey. I just wanted to add something different from my own culture, its a Mediterranean pickled beetroot recipe,
2 kg beetroot
25-30 heads of garlic
4 table spoon rock salt (its important to use rock salt and yes it is the salt you use on your drive way! some people uses the same salt for home made ice creams too)
1 table spoon of sugar
10 bay leafs
5-6 whole cloves
malt vinegar and water
4-5 litre capacity jar wit a air tight lid.
I know it doesn’t look much different form Miles’s recipe yet it really the way we do it what separates 2 recipes.
Start with peeling the beetroot and cut them in to half circles (not smaller than a box of matches) than place them in to the bottom of the jar preferably 2 layers of beetroot first.
Peel and mash the garlic heads with 3 tbsp of rock salt and place some of it on top the beetroot in the with bay leafs and cloves than repeat this until all the beetroot is in the jar normally 3-4 layers should fill the jar.
Fill the jar 1/3 with vinegar and top it up with water, make sure leave and 1,5 inches of the top for some air. Sprinkle rest of the salt and sugar on top and make sure all everything is covered in, place a small piece of rock or wedge a plastic spoon in to the jars neck to keep them in the water. shake it gently to mix water and vinegar together and store it in room Temp for a week than place it in a cooler place for the second week not lower than 7-8 degrees Celsius. By all means you can boil your beetroot beforehand to quicken up the process but this will cause loosing most of the vitamins and goodness of beetroot.
Ulug.
August 22, 2011 @ 6:47 pm
Ulug,
Welcome to the site and thanks for a brilliant comment. I was very interested to read this and I hope others will give it a try. Thanks again Ulug, very kind of you to write it.
Kind regards
Miles
August 22, 2011 @ 8:54 pm
Hi there! It’s my first year of growing beetroot and have been (surprisingly) successful! I’d like to pickle them but some are enormous, is it OK to cut them before pickling? If not I’m going to have to get hold of some giant jars from somewhere! I hope this doesn’t sound too much like a like a dumb question. Many thanks,
Carolynn
August 23, 2011 @ 9:17 am
Hi Carolyn,
Welcome to the site, not a dumb question at all, yes you can cut them-that’s fine. If you do grow them again next year they are better for pulling up when they are smaller though.
Good luck!
Kind regards
Miles
August 23, 2011 @ 4:34 pm
Like the site gonna try my 1st attempt tomorrow let you know how it goes wish me luck!
August 25, 2011 @ 4:14 pm
Jayne,
welcome to the site, I’m glad you like it, thank you. I do indeed wish you luck! Let us know how you get on.
Kind regards
Miles
August 26, 2011 @ 10:16 pm
just about to try this with some home grown beetroot and i must say it sounds delish. just wondered though. i bought a massive jar of clear pickling vinegar. will it still work the same? Xx
August 27, 2011 @ 4:44 pm
Jax,
Welcome to the site, it will indeed work. Good luck with it!!
Kind regards
Miles
August 27, 2011 @ 11:06 pm
Just pulled up some beetroot from the garden and have read the years of comments with interest. I have a hard time following recipes, I always need to ‘tweak’ a bit. I was surprised to find no mention of apple cider vinegar being used. I live in Sweden and so far I am unable to find malt vinegar. I am considering trying 1/2 apple cider and 1/2 balsamic. Do you have any words of wisdom? Thanks! Great read!
August 28, 2011 @ 4:26 pm
Del LaGrace,
Welcome to the site and thank you for your kind words. I would always welcome a tweak to any recipe as food is a personal thing in my opinion. By all means go with the apple cider and balsamic combination, that couldwork out very well. I suppose it will, to a degree depend on the type of balsamic (i.e. age) you use as to the finished product. What I do think is that you could well end up with a thick, sweet and very tasty marinade.
Hope it works out, best of luck!
Kind regards
Miles
August 29, 2011 @ 11:01 am
Howzit Miles
Thx for your recipe. Out of ten googles of basic search for beetroot bottling, I have decided to go for yours. Will be adding the orange zest, balsamic and malt vinegar, sugar to my beetroot instead of all the other goodies. Something different and sounds cool to me.
Take Care
September 4, 2011 @ 9:59 am
Hi, just tried first lot of beetroot that I pickled (never done before) I used Sarsons ready to use picklinh vinegar taste is too strong overpowers the beeroot, but should I have boiled it there were no instructions on jar to say boil and when I try again how much sugar would you suggest I add. Thanks
September 4, 2011 @ 5:50 pm
Arinda,
Welcome to the site, glad you picked mine! Sounds a nice mix, hope you like it.
Kind regards
Miles
September 6, 2011 @ 7:56 pm
Sue,
If you are going to sweeten it then you need to boil it to dissolve the sugar. The amount depends on the amount of vinegar you’re using. Add to taste is the best advice I can give.
Good luck
Miles
September 6, 2011 @ 7:58 pm
Hi Miles
I am new to your site
I have rather a huge crop of beetroots some the size of my hand
Will that affect the taste of the beetroots when pickled
How long does pickled beetroot last
Many thanks
September 7, 2011 @ 11:19 am
Emma,
Welcome to the site, glad you found us! Beetroots are best when picked a bit younger to be honest but it’s not a disaster. As long as tehy are kept in a clean, sterile jar and the beets are submerged in the vinegar they will last a number of months. Just remember to keep them in the fridge once the jar has been opened.
Good luck with them
Kind regards
Miles
September 8, 2011 @ 10:44 pm
Im about to do my first ever beetroot pickling. They bubbling away on the hob and oh boy do I feel nervous. But Im following your recipe Miles. Wish me luck.
Kind regards from Molly
xxx
September 25, 2011 @ 11:22 am
Molly,
Fear not!!! You and your beetroots will be fine. Best of luck and enjoy eating them in due course.
Kind regards
Miles
September 25, 2011 @ 12:12 pm
I love beetroot. Just cooking up a pot now for pickling. I have a job to walk past the cooked ones in my local veggy shop. Every time I see them my mouth waters. I could eat them like apples. I even made dye from them once to show my kids how veggies could be used to dye things. They had lots of pink socks, being girls they loved it.
September 26, 2011 @ 6:36 pm
Yaaaaaaayyyyyy ….. my beets turned out fab. Thanks Miles. xxxxx
September 26, 2011 @ 11:03 pm
First place I came to and there it all is
Thanks heaps…..X
September 27, 2011 @ 3:00 am
Molly
Hurraaaaaaaaaaaaaayyy!!!!
Nice one and congratulations on being the 150th comment on this post!!
Glad you like them,
All the best
Miles
September 27, 2011 @ 8:12 pm
Suzie,
Welcome to the site, glad you found us and that it is of some use to you.
Kind regards
Miles
September 27, 2011 @ 8:13 pm
Kim,
What a great way of using beetroot, quite right too. Hope others take some ideas from your comment.
Many thanks
Miles
September 27, 2011 @ 8:14 pm
Hi Miles, What a gem you are!! I needed a recipie and didn’t have to look to hard before I found yours!! It sounds fab and I’m really looking forward to trying yours!
Can you advise me on how long to leave the beetroots to pickle before they can be eaten and the maximum time they can be left pickling?
Really looking forward to trying this!
October 2, 2011 @ 5:38 pm
Lynda,
Welcome to the site, glad you found me!! I’d leave them for a week minimum Lynda after that, well as long as they are submerged in the vinegar and stored correctly they should be fine for a good six months. Just make sure you sterilize the jars and refrigerate them once the jar has been opened, once you have opened them I’d eat them within a week or two..
Best of luck
Miles
October 2, 2011 @ 9:55 pm
Hi Miles,
The beetroots are all in their jars and my family is really looking forward to sampling them in a few weeks!
Thanks for the advice….. I will be back.
All the best
Lynda
October 5, 2011 @ 10:47 am
Lynda,
Well done! Best of luck with them, hope you and the family enjoy them.
Kind regards
Miles
October 5, 2011 @ 8:41 pm
This is a great forum, fun stuff. My question pertains to refrigerator pickled beets. Several months ago I made several large jars of pickled beets and have been nibbling on them ever since. However this last jar I opened sort of acts like it is fermenting. It is making large gas pockets that you can see against the jar and the beets. Though there is no foam on the juice itself. The beets still taste good but have an odd tongue feel if you will. Am I making beet wine? lol I am just wondering if you would know if they are still ok to eat.
Thanks for the forum and help.
Paul
October 14, 2011 @ 11:14 pm
Paul,
Thanks for your comment. By the sounds of it either thy’ve been open too long or the jar wasn’t sterilised enough. I’d get rid of them personally.
Glad you like the site,
kind regards
Miles
October 15, 2011 @ 11:30 am
Hi Miles, thanks for the comment. I think we will discard them. I still have beets in the ground so there may be some more pickling in my future. It is just hard to throw out a gallons worth of pickled beets.
Paul
October 16, 2011 @ 12:57 am
Paul,
Sorry to hear that, better luck with the new batch.
Miles
October 16, 2011 @ 9:33 pm
Hi,
Just about to pickle some beetroot, my first time since childhood (used to help my older neighbour prepare it for her family). I am currently in christmas mode, e.g. chutneys, picallili so if you have any other recipes i would be very greatful.
Cannot believe this discussion has been going for 4 years now!!! A credit to you.
will keep you posted on the results.
Many thanks for a lovely recipe
Emma
November 2, 2011 @ 10:44 am
Emma,
Welcome to the site and thank you for taking the time to comment. Yes, it’s a marathon this one!! If you use the search bar at the top right hand side of the page you may come across some recipes of use.
Good luck with the preserving, it’s a lovely thing to do and we’d love to hear from you again.
Kind regards
Miles
November 2, 2011 @ 11:18 pm
Hi Miles,
Thanks for the recipe and this fascinating blog entry. My husband doesn’t like pickled beetroot - too much of an upbringing on shop bought stuff which can be very harsh. I tried your recipe two weeks ago and gave it a bit of time to mature. We’ve just sampled it and he pronounces it the best he’s ever tasted (I think it’s excellent too). He’s still not completely sold on it though. I think next time I’ll try cider vinegar instead of malt - easier to get hold of here in France.
Best wishes
Pauline
November 25, 2011 @ 1:09 pm
Pauline,
Welcome to the blog and many thanks for your comment. I’m delighted that you and your husband approve of the recipe and I am sure the cider vinegar will add a nice touch for your next attempt.
Many thanks and kind regards
Miles
November 25, 2011 @ 3:52 pm
Excellent! First time beetroot growers and we’ve got a bumper crop, how easy is it to grow!! And this pickling recipe looks and smells delicious… I now have 3 x 500g jars full (one sliced, one diced and one whole baby) and I’m looking forward to tasting it in a week or two - if I can last that long…
Thanks for sharing
Cheryl in Queensland Australia
November 27, 2011 @ 2:50 am
Cheryl,
Welcome to the site, glad to see my recipe has reached Australia!! Hope you enjoy them, I’m quietly confident that you will
Thanks again
Kind regards
Miles
November 27, 2011 @ 10:39 am
Here in australia its beetroot picking time. For us home gardeners I appreciate the recipee and advice.I have always given beetroot to others to cook I tend to use it raw in salads with the leaves as well.We have edgell (brand)in cans here that we have been brought up on and ive never tasted a home done one as good.This year Im pickling myself with your recipee.From all your feedback Im looking forward to a finally successful recipee to enjoy.And backed beetroot is one ive yet to try.Something new to add to the baked dinner.
December 30, 2011 @ 11:02 pm
Deb,
Welcome to the site and thank you for commenting. I love beetroot leaves in salad, they are delicious and roased beetroot is definatly worth a go-great with a roast joint.
Best wishes for the new year and happy pickling!
Miles
December 31, 2011 @ 12:26 pm
Hi there from Australia,
I am coealic (or celiac - depending how you spell it in your neck of the woods).
Unfortunately I can not eat malt vinegar, as it contains gluten. Do you think the recipe would work as well - with just white vinegar? Or do you have another suggestion?
Thank you
January 15, 2012 @ 8:33 am
Mel,
Welcome to the site, white wine vinegar would be fine, you can use varying types to flavour them as you see fit to be honest.
Good luck with the pickling.
Kind regards
Miles
January 15, 2012 @ 10:59 am
Hi fromTasmania, I have just read all the years of comments, so good, and all over pickling beetroots! Great recipe thank you. Just a hint to prick your beets with a very thin skewer when testing for ‘doneness’ I use a poultry pin to lessen colour loss. Malt vinegar is best I think. Regards Janice
January 27, 2012 @ 1:36 am
Janice,
Welcome to the site, glad you could join us from Tasmania! This beetroot post seems to have reached most corners of the globe! Great tip thank you, a very good idea.
Many thanks
Miles
January 27, 2012 @ 9:24 am