Pickled Beets

Call them beets or beetroot, that's up to you, either way, we love them.

Pickled Beetroot



  • 5 kilos of beets
  • 1 litre of cider vinegar
  • 2/3 cup sugar
  • 1 cup water
  • 24 coriander seeds
  • 2 tablespoons pickling salt


  1. Cut the tops and roots off flush with the beets. Scrub thoroughly.
  2. Place the beets on a rack in a large roaster. Cover and bake at 200 degrees C until tender, about one hour for medium-sized beets. Meanwhile, preheat your jars in hot water.
  3. In a large saucepan, mix the vinegar, sugar, water and salt. Heat to boiling.
  4. When the beets are tender, remove the roaster from the oven and fill with cold water. When cool enough to handle, slip the skins off the beets.
  5. Pack the beets, whole or cut in hot jars. Add brine to cover. Leave 1.5cm headspace. Put on new lids and tighten finger tight.
  6. Process for 30 minutes once the water has returned to the boil. (This is the boiling water bath method.)
  7. Cool jars. Check seals. Label and store.

Learn more about the food safety aspects of the boiling water bath processing of high acid foods, and just how easy it is. 

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