Pickled beetroots

    12 hours 10 min

    A super-easy beetroot recipe. Vinegar is boiled with water, sugar and seasonings, then poured over sliced beetroot and allowed to sit overnight. Serve as a side dish.

    38 people made this

    Serves: 6 

    • 125ml vinegar
    • 125ml water
    • 100g sugar
    • salt and pepper to taste
    • 200g vacuum packed beetroot, sliced

    Prep:5min  ›  Cook:5min  ›  Extra time:12hr chilling  ›  Ready in:12hr10min 

    1. Combine the vinegar, water, sugar, salt and pepper in a saucepan; bring to the boil and cook until sugar dissolves.
    2. Arrange the beetroots in a glass or ceramic bowl; pour the hot vinegar mixture over the beetroots. Cover and refrigerate for 12 hours. Drain and serve.

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    Reviews in English (19)


    OMGoodness! thank you thank you thank you! My Aunt Sharon makes homemade pickeld beets and I cant get enough of them. When they are gone the store bought pickled beets dont even come close, but these do!!!!!!!!!!!!!!!!!!! I thank you from the bottom of my heart for this recipe. My son and I will eat these everyday! If I could rate these 100 stars I would.  -  07 Nov 2008  (Review from Allrecipes US | Canada)


    Fantastic! Could be a little sweeter though. Maybe a little more sugar?  -  22 May 2009  (Review from Allrecipes US | Canada)


    These are so good! I used fresh beets that I peeled and sliced and also added sliced onion at the end. Just what I was looking for! I can't wait to make them again and again!  -  04 Mar 2016  (Review from Allrecipes US | Canada)