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Family Run, Award-Winning Greengrocer, Est. 2009

Homemade Pickled Beetroot

Pickled Beetroot


  • 4-6 medium-sized fresh beetroot, washed and peeled
  • 240 ml white vinegar
  • 240 ml water
  • 120 g granulated sugar
  • 5 g salt
  • 5 g black peppercorns
  • 5 g mustard seeds
  • 2-3 cloves garlic, peeled and sliced
  • 1 small red onion, thinly sliced


  1. Slice the peeled beetroot into thin rounds or sticks, depending on your preference.
  2. In a medium-sized saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, and mustard seeds. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.
  3. Add the sliced garlic and red onion to the saucepan, and let them simmer with the mixture for a couple of minutes.
  4. Carefully add the sliced beetroot to the saucepan and cook for about 5-10 minutes until the beetroot is slightly tender but still has a crisp texture. Be careful not to overcook; you want the beetroot to retain some crunch.
  5. Remove the saucepan from heat and let it cool to room temperature.
  6. Once the mixture has cooled, transfer everything, including the liquid, to a clean, sterilised glass jar or container with an airtight lid. Make sure the beetroot slices are fully submerged in the liquid.
  7. Seal the jar tightly and refrigerate for at least 24 hours before consuming. The longer you let it sit, the more the flavours will develop.
  8. Enjoy your homemade pickled beetroot as a delicious side dish, salad topping, or snack!