Pickled beetroot

Pickled Beetroot

A delicious accompaniment to salads - one of the old favourites and by making your own and storing away, you will always have some at hand when you fancy it.

It can also be served cold with smoked trout and creamed horseradish.
ServesPrep / Cooking TimeDifficulty
12 2 hours 30 minutes 1

My mother-in-law makes this every September and cooks it in a slow cooker as this ensures that the beetroot is soft and retains all its lovely colour and flavours.

However, a large deep stockpot or large saucepan will also do the trick, just simmer very slowly.


Once in jars, this will keep for at least 6 months as the white wine vinegar acts as its own natural preservative and also adds a little extra edge to the taste, rather than using just normal vinegar.



As many heads of beetroot as you can fit in the slow cooker or saucepan, trimmed
2/3 bottles of white wine vinegar for pickling (depends on how many jars you are filling)


  • Place as many heads of beetroot as you can comfortably fit into your slow cooker or large saucepan and cover with water.
  • If using a slow cooker, put it on a low heat and cook overnight. If using a saucepan, simmer slowly for approximately 2 hours or until the beetroot has softened
  • Let the beetroot cool, then don your rubber gloves otherwise you will have bright red hands for weeks to come!!
  • Remove the peel gently by just rubbing your hands (in gloves!) around the beetroot - it will peel off very easily
  • Slice each beetroot head and place into sterlized jars
  • Pour in the white wine vinegar and cover the beetroot.
  • Ensure that each jar has the lid firmly screwed on, then place in a cool place for at least a week before you eat it. The longer you leave it, the better the flavour and texture.
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