Food and Drinks

CWA pickled beetroot recipe

Have you ever wondered how to make pickled beetroot at home? It’s straightforward to make and tastes a thousand ways better than store-bought! This is my grandmother’s tried and actual recipe that’s been perfected through numerous years of trials and trials. Just like when you taste my homemade sweet chili jam, You won’t be able to have to eat another meal without this! Check out the complete recipe, tips, and how to sterilize the Jars.

I consent to receiving emails and personalized ads. However, all of it is informative and worthy of reading. If you don’t have enough time to go through it all, it is recommended to ensure that you read the ‘tips for the best way to select beetroot.’

What are the ingredients you require for a successful pickling of beetroot?

Three ingredients are needed for making pickled beetroot. That’s all!

Whole Beetroot HTML0 Whole Beetroot Make sure to choose beetroots that are all alike in size and not small or huge, but somewhere between.

My grandmother swears by malt (brown) vinegar instead of white vinegar. I trust her 100%, as the vinegar always is delicious!

Sugar Sugar A soft brown sugar has a more caramelized taste; however, even if you don’t have sugar, most will do the job well.

How simple is it to make beetroot pickles? (Simplified)

It’s forward for you to create your very own homemade pickled beetroot. All you require is time. There are only a few hands involved in this!

Wash the beetroot thoroughly and cut the stems

Put the pan in chilled water, and then bring it to a boiling point.

Then, cover the pot and simmer for one hour.

Dissolve a little sugar into vinegar over a low heat

Peel off the skins of the beetroot, then slice it thinly

Put the beetroots in sterilized containers and then cover them with hot vinegar.

Seal the seal and allow it to cool to a complete temperature.

See! There’s nothing to it.

Tips on How to Pickle Beetroot

Like all recipes, however simple it may seem, we’re all humans, and all of us make mistakes! Here are a few tips to ensure you get it right first.

Make use of a toothbrush to clean your beetroot before cooking. It’s soft enough not to cause skin damage; however, it does an excellent job removing dirt!

Make sure your beetroot’s soft and smooth before cutting it. This is what makes this beetroot pickled distinct from the store-bought versions.

Peel the skins off while the beetroot is still warm. If the vinegar and beetroot are hot, they will be more secure inside the container.

Make sure to remove the rubber seals before sterilizing your containers! (I’ve been through this process before; believe me, it’s messy and smudges!)

Fill the Jar in height as you can. This allows the beetroot to stay more nutritious over time.

How to Pickle Beetroot – Step-by-Step Picture Recipe

(For the printer-friendly version, check this recipe at the end of this article.).


Here’s what you’ll require to fill approximately one 500ml Jar. (There might even be sufficient for a 250ml container, depending on your beetroot size.).

555g (19.4 Oz) of Beetroot that is Raw Whole.

270ml (1 + 1/8 Cup) Malt Vinegar.

3 – 4 Tbsp Soft Light Brown Sugar.