Quick Pickled Candy Beetroots

Pickled Candy Beetroots

Aren’t the colours of these pickled candy beetroots just divine? My mum grew lots of candy beetroots in her allotment, and so I made Candy Beetroot and Apple Slaw, Beetroot Brownies and these beauties. Candy beets are not so easy to get a hold of in supermarkets, so you can just use regular beetroots if you’d like. They taste just as good!

Beetroots are packed with nutrition. They are rich in vitamins A and C, folate (vitamin B9), calcium, iron manganese and potassium. The gorgeous colour is due to the betalain pigments, which are plant chemicals (phytochemicals) that have fantastic antioxidant and anti-inflammatory properties. Beetroots also contain nitrates, which converts to nitric oxide when digested. Because of this, beetroots have been documented to have beneficial effects on blood pressure.

Quick pickled beetroot is a great accompaniment to many dishes. It’s super easy to make and you don’t have to wait too long to eat them – they should be ready to eat after a week of pickling. I like having pickled beets as a side to my hot breakfasts, in a summer salad or in a sandwich. I sometimes add it to my rice congee too!

Quick Pickled Candy Beets

An easy pickled beetroot recipe.
Prep Time5 minutes
Cook Time1 hour
Pickling time1 day
Course: Side Dish
Keyword: Healthy, Pickles, Vegetables
Author: Laura Lam


  • Sterilised and airtight glass jars - to sterilise, simply put the jar into a large stainless steel pan or sauce pan, then pour over boiling water. Be careful not to touch the jar when it's hot!


  • 500 g Beetroots Washed and stalks trimmed
  • 300 ml Apple cider vinegar 34
  • 3 Tbsp Sugar (I use unrefined coconut sugar)


  • Wash your beetroots thoroughly. Then place in a large saucepan and fill with water until covered. Bring to a boil, then reduce to a simmer. Let the beetroots cook for 1 hour.
  • Drain the water from the saucepan and let the beetroots cool.
  • Meanwhile, heat up your vinegar in a small saucepan with the sugar until dissolved.
  • Once the beets are cooled, peel the skins off. Then slice the beets into semi-circles.
  • Place the sliced beetroot into your sterilised jar. Use more than one if your jars are small. Then pour your hot vinegar into the jars until the beets are covered. Secure the lid and voila! Your pickles will be ready after 1 week of pickling, the longer you wait, the more delicious they'll be!


Once you have sealed your jars, the pickles will last up to a year unopened. Once opened, store in the fridge and ensure you consume them within 3 months.

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