Zingy Mary Berry Pickled Beetroot Recipe for Home

Pickled beetroot emerges as a culinary gem, transforming humble root vegetables into a zesty, vibrant sensation that electrifies your taste buds.

This ancient preservation craft unlocks deep, earthy undertones through a meticulous marinating ritual.

Crimson-hued beetroot pickles deliver a spectacular dance of sweet and tangy flavors that tingle your senses.

Crafted with precision, these pickles burst with robust character and nutritional prowess.

Each jar represents a personal flavor adventure, inviting you to experiment with spices and vinegar blends.

Homemade pickling empowers you to create a condiment that effortlessly elevates salads, sandwiches, and charcuterie boards.

Infuse your meals with a punchy, colorful twist that will leave everyone craving more.

Best Ways to Serve Mary Berry Pickled Beetroot

• Serve as Tangy Side Dish: Perfectly complement grilled meats or roasted chicken with these zesty pickled beetroots for a vibrant pop of flavor.
• Create Colorful Salad Topper: Chop pickled beetroot slices and scatter over mixed green salads for a delightful crunch and bright acidic taste.
• Elevate Sandwich Layers: Add thin slices of pickled beetroot to sandwiches and burgers for an unexpected tangy twist that brightens up classic lunch options.
• Craft Appetizer Platter: Arrange beetroot slices on a charcuterie board alongside cheeses, cured meats, and crusty bread for an elegant starter that will impress guests.

How to Keep Mary Berry Pickled Beetroot Fresh

• Preserve Freshness: Store your pickled beetroot in a cool, dark pantry or refrigerator for optimal flavor retention and extended shelf life.
• Keep Sealed Tight: Ensure jar lid is securely fastened after each use to maintain quality and prevent potential contamination.
• Enjoy Within Timeframe: Consume pickled beetroot within 4-6 months for best taste and texture. Check for any signs of spoilage before serving.
• Serving Suggestions: Serve chilled as a tangy side dish, salad topping, or sandwich accompaniment. Pair with cold meats or incorporate into appetizer platters for a vibrant culinary experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 60 kcal

Servings: 5

Ingredient List for Mary Berry Pickled Beetroot

• Beetroot: Select firm, deep-colored roots without soft spots or blemishes for maximum flavor and freshness.
• Beetroot Stems: Choose fresh, crisp green tops indicating recent harvest and optimal vegetable quality.

• White Vinegar: Select clear, high-quality vinegar with balanced acidity for perfect pickling result.
• Sugar: Use pure granulated sugar for smooth sweetness and balanced flavor profile.

• Glass Canning Jar: Pick clean, sturdy jar without chips or cracks to ensure safe food storage.
• Jar Lid: Ensure lid is rust-free and has perfect sealing capability for long-term preservation.

What You Need to Make Mary Berry Pickled Beetroot

• Large pot: For boiling beetroot completely with water.
• Sharp knife: To slice beetroot into thin, even pieces.
• Small saucepan: Used for heating and preparing pickling liquid.
• Clean kitchen towel: For drying sterilized jar.
• Canning jar: To store and preserve pickled beetroot.
• Baking tray: Supports jar during oven processing.
• Oven: For sealing and preserving beetroot.
• Small knife or hands: For peeling cooked beetroot skin.
• Hot, soapy water: To clean and sterilize jar before use.

How to Prepare Mary Berry Pickled Beetroot at Home

• Clean and Prep Beetroot

Wash beetroot under running water, removing all dirt and trimming stems. Scrub gently to ensure a spotless surface.

• Cook Beetroot

Submerge beetroot in a pot of water and bring to a rolling boil. Reduce heat and simmer for about an hour until vegetables become tender and easily pierced with a fork.

• Create Pickling Magic

Heat vinegar in a saucepan, adding a touch of sweetness by gradually incorporating sugar. Stir until the mixture reaches a perfect balance of tangy and sweet flavors.

• Transform Beetroot

Once cooled, slip off beetroot skins and slice into uniform, thin pieces. Arrange slices carefully to maximize jar space and visual appeal.

• Jar and Preserve

Carefully pack beetroot slices into a clean jar, pouring hot pickling liquid over top. Ensure every slice gets fully coated in the flavorful mixture.

• Seal the Deal

Place jar in a preheated oven, allowing the heat to create a perfect seal. Remove carefully and let cool completely, listening for the satisfying pop that signals successful preservation.

Flavor Tweaks for Mary Berry Pickled Beetroot

• Enhance Flavor Complexity: Add whole spices like black peppercorns, cloves, or star anise to the pickling liquid for deeper, more intricate taste profiles that complement the earthy beetroot.
• Customizable Sweetness Level: Adjust sugar quantity based on personal preference – less sugar creates a tangier pickle, while more sugar develops a sweeter preserve that balances beetroot's natural earthiness.
• Perfect Slicing Technique: Use a mandoline slicer for consistently thin, uniform beetroot slices that ensure even pickling and create a professional-looking final product with elegant presentation.
• Storage and Shelf Life: Properly sealed jars can be stored in a cool, dark pantry for up to 6 months. Once opened, refrigerate and consume within 2-3 weeks for optimal flavor and texture preservation.

Brilliant Mary Berry Pickled Beetroot Recipe

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4.9 from 36 reviews

• Total Time: 1 hour 15 minutes
• Yield: 5 1x

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Description

Mary Berry’s pickled beetroot recipe delivers a tangy, colorful side dish perfect for summer gatherings. Crimson slices marinate in a spiced vinegar blend, offering a zesty complement to rich meals and cold platters. You’ll love this simple preservation technique.

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Ingredients

Scale 1x2x3x

• 550 g (19.4 oz) raw whole beetroot
• 270 ml (9.1 fl oz) malt vinegar
• 3–4 tbsps soft light brown sugar
• 1 large lidded saucepan
• 1 small saucepan
• 1 500-ml (16.9 fl oz) preserve jar
• 1 sharp knife

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Instructions

1. Beetroot Preparation: Trim stems to 1 inch, thoroughly wash under running water to eliminate dirt and debris.
2. Cooking Process: Submerge beetroot in a pot of water, bring to boil, then reduce to simmer. Cover and cook for 60 minutes until tender, ensuring even softening.
3. Jar Sterilization: Meticulously clean preservation jar with hot, soapy water, then sterilize to create a hygienic pickling environment.
4. Vinegar Solution: Heat vinegar until bubbling, gradually blend in sugar to desired sweetness while maintaining near-boiling temperature.
5. Beetroot Processing: Drain cooked beetroot, peel skin, and slice into thin, consistent pieces using a sharp knife.
6. Jarring Technique: Pack beetroot slices compactly into the sterilized jar, arranging neatly without crushing.
7. Vinegar Infusion: Pour hot, sweetened vinegar over beetroot slices, filling jar to within 1/4 inch of top, ensuring complete submersion.
8. Preservation Heating: Position jar on baking tray, heat in preheated oven at 190°C (standard) or 180°C (fan-assisted) for 20 minutes to complete pickling process.
9. Sealing Method: Immediately seal jar while hot, creating an airtight environment to lock in flavor and maintain optimal preservation.

Notes

• Cleanse Thoroughly: Meticulously wash beetroot to remove all dirt and debris, ensuring a clean base for pickling.
• Cook Precisely: Simmer beetroot for exactly 60 minutes until tender, which helps achieve perfect texture and flavor infusion.
• Sterilize Carefully: Use hot, soapy water to clean jars completely, preventing bacterial growth and ensuring safe preservation.
• Seal Immediately: Close jar lid while hot to create an airtight seal, protecting the pickled beetroot and extending its shelf life.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Snacks, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 60
• Sugar: 12 g
• Sodium: 10 mg
• Fat: 0.2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.1 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 3.8 g
• Protein: 2 g
• Cholesterol: 0 mg