Pickled beetroot and onion

    12 hours 27 min

    This is a quicker version of a recipe I found on here, just less cooking time and not too much messing around. Just remember to wear gloves when handling the beetroot!

    Lincolnshire, England, UK
    21 people made this

    Makes: 6 (450g) jars pickled beetroot and onion

    • 4 (500g) packets pre-cooked beetroot
    • 200ml vinegar
    • 170g caster sugar
    • 3 red onions, finely chopped
    • 3 cloves garlic, finely chopped
    • 1 tablespoon salt
    • 1 tablespoon coarse ground black pepper

    Prep:20min  ›  Cook:7min  ›  Extra time:12hr marinating  ›  Ready in:12hr27min 

    1. Drain the cooked beetroot, keeping the juice aside. Grate the beetroot.
    2. In a saucepan over a medium heat combine the reserved beetroot juice, vinegar and sugar. Stir frequently until the sugar has dissolved, about 7 minutes. Remove from the heat and allow to cool.
    3. Once cooled a little, add all the grated beetroot, onion, garlic and the salt and pepper. Cover and leave to cool allowing the ingredients to marinate for at least 12 hours, possibly over night.
    4. Ladle the mixture into sterilised jars, leaving a few cm head room, and store until needed. See below for bottling tips.

    Bottling basics tips

    See our helpful article on bottling basics here.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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