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Pickling Beetroot Recipes

Hi all, just wondring if any of you guys have a tasty recipe for pickling beetroots as I was given a fair few yesterday (would like to say I'd grown them myself but alas, no). I have done it in the past but the colour leeched from the roots so I guess I did something wrong.

Any advice and tasty tips would be more than welcome. image


  • Cook leaving some stalk and not cutting root. Won't ''bleed' then. Slide skin off, take off root & stalks Just slice them and put in a jar, vinegar on top to cover. Different vinegars make a change -  try white malt, cyder vinegar, raspberry vinegar. A splash of balsamic vinegar, either when you serve some pickled beetroot, or added to  malt vinegar in the jar when you do it is nice for a change.

    Also nice is 'Beetroot in Jelly' a recipe my Mum used over 50 years ago when we had guests - made an 'extra' to put on the table when we had salad:

    Slice beetroot into a bowl and cover with blackcurrant jelly, made up as instructions on jelly packet. Put in fridge to set. 

  • Hope this helps.

  • LeggiLeggi Posts: 489

    Thank you russianmama, I'll certainly use your pickle recipe. I skinned the beetroots last time I tried it, that's why they must have lost their colour when I boiled them.

    I'm not sure I'm adventurous enough for beetroot and blackcurrant jelly, but if I get given any more I'll try it.

    Thanks again image


  • SherwoodArrowSherwoodArrow Nottinghamshire Posts: 102

    I know you asked for pickling beetroot recipes but this is great and easy too. image 

    Beetroot Chutney 

    3lbs Beetroot

    1lb Sugar

    1pt Vinegar

    2 Dessert spoons Cornflour

    ½ Dessert spoon of Gelatine


    Wash, peel and grate beetroot.

    Put vinegar & sugar in a pan and bring to the boil.

    Add beetroot & cook for 5 minutes.


    Dissolve the gelatine in a little vinegar.

    Mix the Cornflour with a little vinegar.

    Add them both to the beetroot.

    Cook till thickened.

     Put into jars.     


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