Quick Tangy Beetroot Pickles: Jamie Oliver Recipe Magic

Jamie Oliver’s pickled beetroot brings rustic magic to your kitchen with its dazzling crimson hue and electric flavor punch.

These ruby-toned roots carry a transformative power that elevates ordinary meals into extraordinary culinary adventures.

Professional and amateur cooks alike cherish this simple preservation method for its intense taste and stunning presentation.

Pickling unlocks hidden sweetness while maintaining the vegetable’s deep earthiness.

The technique requires just a few ingredients but creates a gourmet condiment with remarkable complexity.

Each jar bursts with vibrant character that will electrify your plate and tantalize your taste buds.

Get ready to revolutionize your cooking with this game-changing recipe.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: 150 kcal

Servings: 10

Jamie Oliver Pickled Beetroot: Ingredients List

• Beetroots: Choose firm, deep-colored roots without soft spots or blemishes.
• Water: Use fresh, clean tap water for boiling and rinsing.

• Sugar: Select granulated white sugar for clear, consistent sweetness.
• White Vinegar: Pick high-quality, clear vinegar with 5% acidity for perfect tangy flavor.
• Salt: Use non-iodized pickling or kosher salt to prevent cloudy liquid.
• Whole Cloves: Select fragrant, whole cloves for robust, warming undertones.

• Glass Jars: Pick mason jars with unblemished surfaces and matching lids.
• Jar Rings: Ensure rings are rust-free and undamaged.
• Pot: Select a large, deep pot that accommodates all jars comfortably.

Gear for Making Pickled Beetroot at Home

• Large Pot: Deep, spacious pot for boiling beetroots and creating pickling liquid.
• Knife: Sharp kitchen knife for peeling and slicing beetroots.
• Glass Jars: Clean, sterilized 10 glass jars with lids and rings for storing pickled beetroots.
• Saucepan: Medium-sized pan for preparing pickling liquid.
• Measuring Cups/Spoons: For accurately measuring sugar, vinegar, and salt.
• Tongs: Heat-resistant tongs for safely handling hot jars.
• Large Water Bath Pot: Deep pot for processing and sealing jars.
• Cutting Board: Clean surface for preparing beetroots.
• Colander: To drain boiled beetroots.
• Dish Towels: For cleaning and drying jars and work surfaces.

Step-by-Step to Pickle Beetroot Like Jamie

Harvest Homemade Pickled Beetroots

• Cleanse and Boil Beetroots

Rinse beetroots under cool water, scrubbing away dirt. Drop them into a spacious pot and cover with water. Simmer for about 15 minutes until they feel soft when pierced with a fork. Save some cooking water for your pickling magic.

• Sanitize Your Canning Gear

Scout your glass jars for any damage. Wash everything – jars, lids, and rings – in scalding soapy water. Rinse thoroughly to eliminate soap traces and ensure a clean environment for preserving.

• Transform Beetroots

After boiling, drain and allow beetroots to cool completely. Slip off skins using your fingers or a small knife. Slice or chop into bite-sized pieces that will look gorgeous in your jars.

• Craft Tangy Pickling Liquid

Combine beetroot water, vinegar, sugar, and salt in a saucepan. Bring to a vigorous boil, stirring until sugar melts completely. Toss in whole cloves for an aromatic twist.

• Jar and Seal Beetroots

Nestle cooled beetroots into sterilized jars. Pour hot pickling liquid over them, leaving a small gap at the top. Tap gently to release any sneaky air bubbles.

• Process and Preserve

Wipe jar edges clean. Secure lids tightly. Submerge jars in a boiling water bath, ensuring they’re covered. Let them bubble away for 10 minutes to create a perfect seal.

• Cool and Store

Remove jars carefully and let them rest at room temperature. Once cooled, store in a dark, cool spot. Your pickled beetroots will develop rich flavor in 1-2 weeks and remain delicious for up to a year.

Pickling Variations You Can Try

• Boost Pickling Success: Swap white vinegar for apple cider vinegar to create a mellower, fruitier flavor profile.
• Customize Spice Blend: Experiment with adding fresh dill, peppercorns, or bay leaves to your pickling liquid for unique taste combinations.
• Storage Smart: Keep jars in a consistently cool pantry away from direct sunlight to maintain optimal preservation and flavor intensity.
• Quick Prep Hack: Use food-safe gloves when handling beetroots to prevent staining your hands during peeling and chopping stages.

How to Serve Pickled Beetroot

• Serve with Fresh Companions: Pair these tangy pickled beetroots with crisp green salads, charcuterie boards, or as a zesty side dish alongside grilled meats and roasted vegetables.
• Elevate Sandwich Flavors: Slice pickled beetroots thinly and layer onto sandwiches, burgers, or wraps to add a vibrant, tangy crunch that transforms ordinary meals into gourmet experiences.
• Create Stunning Appetizer Platters: Arrange pickled beetroot slices on elegant serving plates with creamy goat cheese, fresh herbs, and crusty bread for an eye-catching and delicious appetizer that will impress guests.
• Quick Meal Enhancement: Chop pickled beetroots and sprinkle over grain bowls, salads, or mix into potato salad for an instant flavor boost and beautiful pop of color.

Keep Pickled Beetroot Fresh and Crisp

• Preserve Peak Freshness: Store pickled beetroots in a cool, dark pantry away from direct sunlight to maintain their vibrant color and crisp texture.
• Seal and Secure: Ensure jar lids are tightly closed and create a perfect vacuum seal to prevent bacteria growth and extend shelf life up to 12 months.
• Temperature Wisdom: Keep jars between 50-70°F for optimal preservation, avoiding temperature fluctuations that could compromise pickle quality.
• Smart Consumption Strategy: Once opened, refrigerate jar and consume pickled beetroots within 2-3 weeks for maximum flavor and safety, using clean utensils to prevent contamination.

Vibrant Jamie Oliver Pickled Beetroot Recipe

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4.8 from 23 reviews

• Total Time: 35 minutes
• Yield: 10 1x

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Description

Quick pickled beetroot by jamie oliver offers a tangy twist on classic root vegetables. Simple ingredients and minimal prep create a zesty condiment perfect for salads and sandwiches.

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Ingredients

Scale 1x2x3x

• 10 lbs (4.5 kg) fresh small beets, stems removed
• 1 quart (0.95 L) white vinegar
• 2 cups (400 g) white sugar
• ¼ cup (40 g) whole cloves, or as needed
• 1 tbsp (15 g) pickling salt

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Instructions

1. Preparation: Select medium-sized, unblemished red beets with vibrant skin, free from soft spots or discoloration.
2. Cleaning and Boiling: Rinse beets under cool water, scrub gently, then place in a stainless steel pot. Cover with cold water, bring to a boil, then simmer for 15-20 minutes until tender.
3. Jar Sterilization: Inspect glass canning jars for imperfections. Sterilize jars in hot water and clean lids in warm, sudsy water.
4. Beet Processing: Drain cooking liquid, reserving 2 cups. Cool beets, then peel and slice into uniform pieces. Distribute evenly among sterilized jars, leaving 1/2 inch headspace.
5. Aromatic Enhancement: Add whole cloves to each jar for complex flavor profile.
6. Pickling Liquid Preparation: In a saucepan, combine reserved beet liquid, sugar, white vinegar, and kosher salt. Heat until sugar dissolves and mixture reaches a vigorous boil.
7. Jarring and Sealing: Carefully pour hot pickling liquid over beets, ensuring complete coverage. Wipe jar rims clean and secure lids tightly.
8. Water Bath Processing: Submerge sealed jars in rapidly boiling water, ensuring 1-inch water coverage. Process for 10-12 minutes to create a proper seal.
9. Cooling and Storage: Remove jars using canning tongs. Allow to cool at room temperature, listening for the sealing “pop” sound. Store in a cool, dark place.

Notes

• Beet Selection Matters: Choose medium-sized, firm beets with vibrant skin to guarantee the best flavor and texture for pickling.
• Sterilization is Crucial: Properly clean and sterilize jars to prevent bacterial growth and ensure safe, long-lasting pickled beets.
• Preserve Cooking Liquid: Reserve beet cooking water as it adds depth and nutrients to the pickling brine, enhancing overall taste.
• Handle with Care: Allow beets to cool slightly before peeling to prevent burns and make skin removal easier and more comfortable.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Snacks, Appetizer
• Method: Boiling
• Cuisine: UK

Nutrition

• Serving Size: 10
• Calories: 150
• Sugar: 30 g
• Sodium: 580 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 2 g
• Cholesterol: 0 mg