If you are looking for a way to preserve your abundant harvest of beetroot, look no further! Our Pickled Beetroot will make great garnishes and soups! We especially love these in our favourite summer recipe – Lithuanian Beetroot Soup a.k.a Pink Soup!
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How to Sterilise Jars?
Clean sterilized jars are crucial to the success and longevity of any jams and other preserves you make. Sterilizing is an important part of preserving to remove bacteria, yeasts or fungi, therefore your jams and preserved are protected and safe to eat for longer.
To sterilise your jars, preheat the oven to 120°C Fan. Pour boiling water right up to the top into your clean jars and metal lids. Pour the water out and place the jars and lids apart in the preheated oven. Heat for 15 minutes. Switch off the oven and leave the jars to cool down before removing them from the oven.
How to Make Pickled Beetroot?
Trim the leaves of the beetroot and wash them. Place the beetroot in a pot with cold water and bring to a boil. As soon as the water has boiled, take them out of the water and leave them to cool down slightly.
Peel the beetroot, then grate them coarsely (or cut julienne).
In a large pan, mix 500ml of cold water, vinegar, sugar and salt. Add bay leaves and peppercorns (if you have a tea infuser, place the peppercorns in it – it will save you having to fish the peppercorns out later). Place the pan on low-medium heat and bring to a boil.
Once boiling, tip the grated beetroot in the pan, stir and simmer for 2 minutes. Take off the heat and divide between sterilized jars, compacting the beetroot up to the top and topping with the pickling liquid. Screw the lids on and leave them to cool down before storing them in the fridge.
For other preserving recipes, have a look at our end-of-summer favourites that we make to last us through winter:
Pickled Beetroot | Perfect for Lithuanian Summer Beetroot Soup
Equipment
- 2 x Sterilized 250ml Jars
Ingredients
- 500 g raw beetroot
- ½ tablespoon salt
- 1 tablespoon caster sugar
- 4 tablespoon cider vinegar
- 2 bay leaves
- 5 black peppercorns
Instructions
- Trim the leaves of the beetroot and wash them. Place the beetroot in a pot with cold water and bring to a boil. As soon as the water has boiled, take them out of the water and leave to cool down slightly.
- Peel the beetroot, then grate them coarsely (or cut julienne).
- In a large pan, mix 500ml of cold water, vinegar, sugar and salt. Add bay leaves and peppercorns (if you have a tea infuser, place the peppercorns in it – it will save you having to fish the peppercorns out later). Place the pan on low-medium heat and bring to a boil.
- Once boiling, tip the grated beetroot in the pan, stir and simmer for 2 minutes. Take off the heat and divide between sterilized jars, compacting the beetroot up to the top and topping with the pickling liquid. Screw the lids on and leave to cool down before storing in the fridge.
Celia
This was delicious thank you!! How long can you keep the beetroots in the fridge?
Ieva
Thanks, Celia! Glad you liked the recipe 🙂 As long as the beetroot is in well-sealed unopened sterilised jars, it will keep in the fridge for 4-5 months, but once the jar is open eat it within 5 days 🙂