If you’ve ever wanted to make pickled beetroot at home, this recipe is for you. It’s simple to follow, produces tangy, flavourful beets, and gives you a versatile condiment for salads, sandwiches, wraps, and snacks. Best of all, these quick pickled beets keep well in the fridge.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Pickled Beetroot
- Substitutions
- Variations
- How to make Pickled Beetroot
- Leftovers & storage
- Recipe FAQs
- More beetroot recipes
- Rate it
Why this recipe works
Making pickled beetroot at home is rewarding: you control the ingredients, can reduce added sugar, and tailor the flavour to your taste. This is a quick pickle method, so there’s no need for canning equipment or long processing times. The hot brine softens the beets slightly and carries the vinegar, spice and sugar flavours into the slices, producing a balanced tangy-sweet result.
This method is flexible. You can steam, boil or roast the beetroot first, then slice and pour over a warm spiced vinegar brine. The pickled beets develop their best flavour after a few days in the fridge, but they’re usable within an hour for a mild tang.
Ingredients to make Pickled Beetroot
- 2 medium beets – red varieties are classic; golden beets work too.
- ½ cup white wine vinegar – a clear, mild vinegar works well.
- 1 cup water – to dilute the vinegar for a balanced brine.
- ¼ cup brown sugar – adds warmth and balances acidity.
- 1 tsp coriander seeds – for citrusy, floral notes.
- ½ tsp mustard seeds – for subtle pungency and texture.
- ½ tsp black peppercorns – for mild heat and complexity.
Adjust quantities for larger jars or more beets; see the instructions for brine preparation.
Substitutions
- Vinegar: Apple cider vinegar or another mild clear vinegar can replace white wine vinegar.
- Sweetener: Use honey or maple syrup instead of brown sugar, but reduce heat slightly to preserve flavour and adjust to taste.
- Spices: Swap or add whole cloves, bay leaves, cinnamon sticks, garlic, or sliced onion for different flavour profiles.
Variations
- Spicy: Add chilli flakes or a sliced fresh chilli for heat.
- Herby: Add a sprig of thyme or dill to the jar for a fresh herbal note.
- Sweet-forward: Increase brown sugar slightly for a milder, sweeter pickle that’s more kid-friendly.
How to make Pickled Beetroot
Step 1: Prepare the beets. Scrub and wash them, then steam until fork-tender. If you prefer, you can roast or boil the beets instead.
After cooking, transfer the beets to cold water to cool before handling.
Step 2: Once cool enough to handle, peel the skins— they should slip off easily. Slice the beets about ¼-inch thick and pack them into a clean glass jar.
Step 3: Make the brine by combining ½ cup white wine vinegar, 1 cup water, ¼ cup brown sugar, 1 tsp coriander seeds, ½ tsp mustard seeds and ½ tsp black peppercorns in a small saucepan.
Heat gently until the sugar dissolves, then remove from the heat. Be cautious of vinegar fumes while heating.
Step 4: Pour the warm brine over the sliced beets, leaving about ½-inch of headspace at the top of the jar. Let the jar sit at room temperature for about one hour, then seal and refrigerate.
For best flavour, refrigerate for 2–3 days before eating. The beets will continue to develop taste over time.
Hint: When heating the brine, ventilate your kitchen or open a window if the vinegar aroma becomes strong.
Leftovers & storage
Store pickled beetroot in a sealed jar in the refrigerator. Properly stored, these pickles will keep for up to 6 weeks. You can also freeze cooked beets in an airtight container for up to 10 months; thaw in the fridge before using. Always check for off smells, cloudiness, or mold before eating.
Recipe FAQs
Yes. Beets are nutrient-dense and contain antioxidants and fiber. Keep added sugar moderate to maintain health benefits; the beetroot’s natural sweetness means you can often reduce the added sweetener.
In the refrigerator, quick pickled beets will last about six weeks. If frozen, cooked beets can keep up to about ten months. Discard if they show signs of spoilage.
More beetroot recipes
- Beetroot salad with feta and greens
- Warm beetroot soup
- Roasted root vegetable medley
Rate it…
If you try this pickled beetroot recipe, please leave a rating and a short comment to share how it turned out for you. Feedback helps improve recipes and inspires others to try them.
Pickled Beetroot
Servings: 4 • Prep time: 15 minutes active (+ refrigeration)
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 the beets and cook until tender by steaming, boiling, or roasting.
- Cool the beets in cold water, peel, then slice into ¼-inch rounds.
- Pack sliced beets into a clean jar.
- Combine vinegar, water, sugar and whole spices in a saucepan. Heat until sugar dissolves, then remove from heat.
- Pour the warm brine over the beets, leaving ½-inch headspace. Let sit at room temperature for one hour, then refrigerate.
- For best flavour, chill for 2–3 days before serving.
Notes
These quick pickles are ready to eat within a few hours but improve after a few days. They are versatile and can be served with salads, cheeses, sandwiches, or as a palate-cleansing snack.