Pickled Beetroot

Pickled Beetroot

MAKES: 3 medium jars of beetroot | PREP TIME: 10 min | COOK TIME: 10 min

If you find you have some beetroot hiding in the bottom of your fridge, this is a great way to use them up and make a delicious tangy ingredient to add to an array of dishes! We also added a few slices of red cabbage.

Pickled Beetroot


3 medium beetroots
300ml cider or white wine
200ml water
2 tablespoons sugar
Half a tablespoon salt
1 teaspoon coriander seeds
1 teaspoon mustard seeds


1. Prep your ingredients:

  • Peel the beetroot and slice into rounds

2. Put the vinegar, water, sugar, salt and seeds in a pan and heat until the sugar has dissolved.

3. Leave to cool slightly while you place the sliced beetroot in clean glass jars.

4. Carefully pour the liquid into the jars over the beetroot leaving a small gap at the top. Seal with the lids and leave to cool.

5. Then put the jars in the fridge and wait about 48 hours before opening.

6. Serve in a salad, wraps, sandwiches and tacos!