Dessert

Aromatic Pickled Beetroot Recipe

ByHarry Bern October 31, 2025October 31, 2025

Introduction

Aromatic pickled beetroot offers a delightful combination of tangy, sweet, and spiced flavors that beautifully complement many dishes. This versatile condiment brightens up salads, sandwiches, or cheese boards and is surprisingly simple to prepare at home.

A clear glass jar filled with dark red pickled onions topped with a light brown bay leaf, placed on a white marbled surface; inside the jar, peeled, round onion layers and slices are visible through the deep red brine, with some red onion skins adding texture. In the background, four glass jars filled with different pickled vegetables in shades of pink, orange, green, and light brown are softly blurred. In the foreground, there is a small white bowl of coarse salt, scattered with black peppercorns and a few bay leaves nearby. The jar lid is off and placed on the surface to the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg beetroot
475 ml white wine vinegar
200 ml apple cider vinegar
125 g light brown sugar
10 g fine sea salt
10 black peppercorns
1 tablespoon yellow mustard seeds
1 tablespoon coriander seeds
10 whole cloves
2 bay leaves

Instructions

Step 1: Wash the jars, lids, and any utensils you will use in hot, soapy water. Rinse thoroughly, then place the jars and lids on a baking tray and dry them in a low oven (100°C) for 10 minutes. If using rubber seals, remove them and soak in very hot water. Ensure all equipment is completely clean and dry to prevent contamination.
Step 2: Wash the beetroot thoroughly, leaving the roots and about 3cm of stem intact. Place them in a saucepan, cover with water, and add 1 teaspoon of fine sea salt. Bring to a boil, then simmer for 45 minutes to 1 hour until tender. You can stagger cooking times if beetroot sizes vary, adding smaller ones halfway through.
Step 3: Drain the beetroot and rinse with cold water. Allow to cool for 10 minutes before removing roots, stems, and rubbing off the skins. Slice or wedge the beetroot and place in a large bowl.
Step 4: Toast the black peppercorns, mustard seeds, coriander seeds, and cloves in a small frying pan over medium-low heat until fragrant. In a saucepan, combine the white wine vinegar, apple cider vinegar, light brown sugar, salt, and bay leaves. Add the toasted spices. Heat gently, stirring until the sugar dissolves, then bring to a simmer for 2–3 minutes before removing from heat.
Step 5: Pack the sliced beetroot into the hot sterilised jars. Pour the hot pickling liquid over the beetroot, ensuring the spices are evenly distributed. Seal immediately to preserve freshness.

Tips & Variations

Use smaller beetroot for quicker cooking or stagger the cooking times for varying sizes to ensure even tenderness.
Adjust the sugar level to taste for a sweeter or tarter pickle.
Try adding a cinnamon stick or star anise to the pickling liquid for additional warmth and complexity.
Use sterilised glass jars to extend shelf life and keep your pickled beetroot safe.

Storage

Store the sealed jars of pickled beetroot in a cool, dark place for at least two weeks before eating to allow flavors to develop. Once opened, keep refrigerated and consume within 10 days for the best taste and safety.

How to Serve

The image shows a close-up of a clear glass jar filled with deep red pickled vegetables layered with visible dark red and purple tones, topped with a pale green bay leaf. In the background, there are three other jars, each with different colored pickled vegetables: vibrant orange, light pink, and greenish hues. In front of the jars, there is a small white bowl filled with coarse salt, surrounded by a couple of dry bay leaves and black peppercorns, all on a white marbled surface. The jar lid is placed upside down to the right side of the main jar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How long do pickled beetroot last unopened?

When properly sealed and stored in a cool, dark place, pickled beetroot can last for up to 6 months.

Can I use other types of vinegar?

Yes, although the combination of white wine and apple cider vinegar provides a balanced flavor, you can experiment with malt vinegar or red wine vinegar for different taste profiles.