3 Ways to Make Pickled Beetroot

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3 Ways to Make Pickled Beetroot
3 Ways to Make Pickled Beetroot

Pickled Beetroot is an easy-to-make summer recipe that combines sweet and sour flavors. Traditionally preserved beets are cooked, peeled and kept in the refrigerator for about a week before they are ready. But, as a last resort, you can make marinated beets that are ready the same day. If you love pickled beets and want to consume them for up to a year, follow the instructions for sealing them in canned jars.


traditional preserve

  • 1/2 kg fresh whole beets
  • 2 cups of apple cider vinegar
  • 2 cups of water
  • 2 cups of crystal sugar
  • 3 cloves of garlic, chopped in half

Preserve ready in 1 day

  • 1 bunch of beets (4-5)
  • 1/4 cups apple cider vinegar
  • 1 tablespoons of sugar
  • 1 tablespoons of olive oil
  • 1/2 teaspoon of dried mustard
  • Salt and pepper


Method 1 of 3: Traditional Canning

Pickle Beets Step 1

Step 1. Wash and cut the beets

Fresh beets usually come with some dirt, so use a vegetable brush to wash them if necessary. On a cutting board, remove leaves and stalks with a sharp knife.

  • When picking the beets, make sure they are firm and free from bruises. Soft or faded beets are not fresh enough for canning. Use top quality beets.
  • If the beets come with the leaves, you can save them for sauteing and prepare a tasty side dish. The beet leaves are delicious, chopped and sautéed in butter or oil.
Pickle Beets Step 2

Step 2. Boil the beets

You need to cook them well before you can preserve them, and the most common way to do this is to boil them. Place the beets in a medium-sized pot of water. Boil and then reduce heat. Cover the pan and cook for 25 to 30 minutes.

There is another way to cook beets: you can roast them. This will result in slightly different texture and flavor. Wrap the beets in aluminum foil and roast them at 180°C until they are completely cooked

Pickle Beets Step 3

Step 3. Remove the beets from the water and peel them

They should have a smooth texture and the skin should come off easily. Allow them to cool for a few minutes before handling them.

Pickle Beets Step 4

Step 4. Cut the beets on the cutting board

It is common to slice them for pickling, but you can also cut them into four pieces or into small pieces. Whole beets will take longer to pickled than sliced ​​ones. When finished, place the beets in one or more large pots.

  • Glass jars are the best containers for preserving beets, as the glass will not react with the brine.
  • Do not use metal or plastic containers as these materials can react with the brine and contaminate beets.
Pickle Beets Step 5

Step 5. Prepare the brine

Add vinegar, water, sugar and garlic to the pan. Boil, stirring occasionally, then lower the heat. Allow the mixture to cook for five minutes, then remove from heat and allow to cool.

Pickle Beets Step 6

Step 6. Pour the cold brine broth over the beets in the pot

You should have enough broth to cover them completely. Cover the pot and place it in the fridge.

Pickle Beets Step 7

Step 7. Keep the beets in the refrigerator for at least a week

Stir the mixture from time to time so that the brine penetrates them completely. Preserved, they can be stored in the refrigerator for up to three months.

Method 2 of 3: Canned ready in 1 day

Pickle Beets Step 8

Step 1. Wash and cut the beets

Clean up any dirt using a vegetable brush. On a cutting board, remove stalks and leaves from the beets. Reserve the sheets for cooking separately, if you prefer.

Pickle Beets Step 9

Step 2. Boil the beets

Place them in a medium-sized pot, cover with water and boil the beets for 30 minutes. Remove from heat and let cool. When ready, the beets should be soft and their husks should come off easily.

Pickle Beets Step 10

Step 3. Peel and cut the beets

Remove them from the water and use your hands to remove the husk, which should come off without difficulty. On the cutting board, cut them into quarters or into slices.

Pickle Beets Step 11

Step 4. Make the marinated broth

Mix vinegar, sugar, olive oil and dried mustard in a small bowl. Stir the ingredients, adding salt and pepper to taste.

Pickle Beets Step 12

Step 5. Mix the marinade and beets

Mix everything in a bowl and cover with plastic wrap or aluminum foil. Marinate the beets for 30 minutes at room temperature.

Pickle Beets Step 13

Step 6. Cool the beets

If you prefer not to serve them at room temperature, store them, covered, in the refrigerator for an hour, and serve the beets cold.

Pickle Beets Step 14

Step 7. You're done

Method 3 of 3: Beets in Sealed Canning

Pickle Beets Step 15

Step 1. Sterilize the glass jars

You can boil them for 10 minutes or wash them on the hottest cycle in the dishwasher. Also sterilize the lids. When finished, dry everything until ready to use.

Pickle Beets Step 16

Step 2. Prepare the pressure sterilizer

Follow the manufacturer's instructions to prepare your sterilizer and seal the jars. In addition to the pressure sterilizer, there is the method of immersing the glasses in boiling water (bain-marie). This method eliminates the air contained in the beets and creates a vacuum inside the pots.

Pickle Beets Step 17

Step 3. Boil and peel the beets

After washing and removing the leaves, place the beets in a large pot and cover them with water. Boil them for 30 minutes, until the skin starts to come out on its own. Allow to cool before peeling them.

Pickle Beets Step 18

Step 4. Cut them into 3 cm pieces

Cutting them into small pieces will allow you to keep more beets and the spices will penetrate the pieces more easily.

Pickle Beets Step 19

Step 5. Make the marinade

Using the traditional pickling method, mix the vinegar with water, sugar and garlic in a large pot. Boil all ingredients.

Pickle Beets Step 20

Step 6. Add the beets to the marinated broth

Carefully place the beets in the boiling broth and simmer for 5 minutes. Make sure the mixture has boiled before pouring it into the pots.

Pickle Beets Step 21

Step 7. Distribute the beets and broth between the pots

Fill each pot, leaving 2 cm of space between the contents and the lid. It is important to leave this space so that the windows do not open due to pressure. Close the screw caps, but do not overtighten.

Pickle Beets Step 22

Step 8. Place the jars in the sterilizer to process the beets

Operate the sterilizer following the manufacturer's instructions. The default processing time for beets is 30 minutes, but this can vary depending on the type of sterilizer you are using as well as your altitude.

Pickle Beets Step 23

Step 9. Allow pots to cool after processing

Remove them from the sterilizer using tweezers and let them rest on the counter until they reach room temperature.

Pickle Beets Step 24

Step 10. Check caps before storing

If the pots are properly sealed, the lids must be tight. Remove the glass seals without removing the covers to make sure they are securely in place. Store pots tightly sealed in a cool, dark pantry. Its validity lasts about one year if kept in proper conditions.

If the caps pop out when you remove the seals, the seal has not been properly made. You can still consume the beets if you put the jar in the fridge right away, but you won't be able to store the beets for a year with the others that have been properly sealed


  • To ensure even cooking, buy beets of the same size.
  • Reserve the beet leaves and serve them braised or in salads.

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