Pickled Beetroot

Submitted by MaryAnn Ogden

Pickled Beetroot

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes


  • 4-6 beetroot
  • 1 cup water
  • 2 cups white vinegar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 2 teaspoons mixed spice (or 1 teaspoon mustard seeds and 1 teaspoon celery seed or salt) omit this if desired)


  • Wash beetroot and and place in slow cooker.
  • cover with water and cook on high for 4 hours till cooked. Test with a knife or skewer.
  • Bring all the pickle liquid ingredients to the boil in a saucepan on stove and simmer for 2 minutes.
  • Once beetroot is cooked remove from water, cool slightly and peel outer skin off (wear gloves)
  • Slice beetroot thinly and place in sterilised jars.
  • Fill each jar with liquid, enough to cover beetroot and seal with lid.
  • The longer it is left unopened the better it tastes.
  • Amount of liquid you make depends on amount of beetroot you have. One batch will make about 4 to 5 standard jars.

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