Pickled Beetroot Recipe - Parrish Farms

Pickled Beetroots


Learn how to pickle beetroot so you can enjoy the sweet taste all year round! Our farmers have passed down pickling recipes for generations, which have been perfected over the years. So we are excited for you to try the delicious taste of Parrish history. This juicy pickled beetroot recipe comes together in no time with pantry basics and goes well with salads or sandwiches.

  • knife-fork Prep Time 23 h 00 m
  • clock Cooking Time 00 h 45 m
  • account Servings 1 Persons

Ingredients & Method


  • 750g Fresh Beetroot
  • 500ml Malt Vinegar or Red Wine Vinegar
  • 1 Tablespoon Pickling Spices (or your chosen spices)
  • 1 Tablespoon Salt
  • 1 Litre Jar
  • 1 Tablespoon Sugar (Optional)


  1. In a saucepan, bring your vinegar, salt, sugar and spices to a boil to make your pickling liquid.
  2. Top and tail your beetroot. Add to a separate pan, bring to a boil and then simmer until tender. This should take approx. 45 minutes depending on the size of your beetroot and slightly less for baby beetroot.
  3. Once the beetroot is cooled enough to touch, peel off the skin and slice or cube. If you are using baby beetroot, you can use this whole.
  4. Put your beetroot in your jar and cover with your pickling liquid, including the spices, and leave to cool
  5. Once cooled, tightly lid your jar and place in the fridge or keep in a cool place

Consume within 3 months



Does it matter which vinegar I use?

When it comes to pickling, your choice of vinegar is completely personal taste. We like to use Malt Vinegar for pickling beetroot as it has a deep and earthy flavour that spices well and compliments the beetroot. As long as your vinegar is at least 5% acidity, you can use it for pickling. 

Ingredients needed to make Pickled Beetroots

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