There are not many vegetables that take to being pickled quite as well as beetroot. The earthiness and sweetness of beetroot combined with vinegar so well that it is hard to come up with a unique pickled beetroot recipe.
In this recipe, there is the combination of roasting the beetroot and the pickling brine has the additional body from using red wine that makes this pickled beetroot something you have to try for yourself. This is a firm favourite in my house and jars never seem to last long.
Using Red Wine In Your Pickled Beetroot
Sometimes the problem with pickled beets is they can be too acidic and mouth-puckeringly tart. I find this happens a lot with store-bought pickles.
The addition of red wine in the pickling liquor simply adds flavour as well as the acidity that is not too abrasive.
I like to combine red wine vinegar along with a nice red wine which is diluted with a small amount of water. The red wine vinegar is around 6 – 7% acidity and the red wine itself just replaces some of the water that would otherwise be used to dilute the vinegar down.
Roasting Beetroot Before Pickling
I like roasting beets rather than boiling as the flavours and sweetness are concentrated. The actual flavour of the beets shines through even in a heavily flavoured pickling brine.
To roast the beetroot I simply leave them whole and in the skins, wrap them tightly in foil with a drop of olive oil and then place them on trays in the oven. Depending on the size of the beets they will take around an hour to an hour and a half to roast until tender right through to the centre.
After roasting unwrap the beets and leave to cool, the skins will slip off easily with your fingers.
If you have beets that are lots of odd sizes take the smaller ones out of the oven when they are tender and leave the larger beetroot in the oven until they are ready.
Red Wine Pickled Beets Recipe
This recipe makes approximately 4 x 1-pint / 500ml jars. The recipe includes roasting the beets so the amount may vary according to how much water comes out of them
These red wine pickled beetroots are just balance acidity and sweetness. The red wine adds body and rounds out the brine meaning the beetroot can shine through.
- 1.3kg / 2.8lb Beetroot
- 500ml / 17 oz Red wine vinegar
- 230ml / 8 oz Red wine
- 115ml / 4 oz Water
- 85g / 3oz Maple syrup
- 60g / 2oz Brown sugar
- 1tbsp Salt
- 2tsp Black peppercorns
- 4 Sprigs Rosemary
Roasting The Beetroot
- Preheat the oven to 200°C / 400°F. To start we need to roast the beetroot and cook through until just tender.
- Clean and scrub the skins and remove any green stalks, leave the beets unpeeled and place in a roasting tray, drizzle with a little olive oil and season with salt and then cover the tray with aluminium foil. Bake in the centre of the oven for an hour or until tender, check by piercing with a knife.
- Allow the beets to cool enough to handle and rub away the skins with your fingers. Cut the cooked beetroot into wedges around 1/4 inch thick and set to one side.
Pickling The Beetroot
- Prepare a hot water bath and start heating to a simmer. Scald 4 x 1-pint jars in the water bath and keep warm until ready to use.
- Make the pickling brine by combining the vinegar, wine, water, maple syrup, sugar and salt in a pan and bringing to a boil. Once you have reached a simmer remove from the heat and pour into a jug and keep warm.
- Lift the jars from the hot water bath and pack each, whilst still hot, with the sprigs of rosemary, 1/4 tsp of peppercorns and the prepared beetroot. Aim to pack fairly tightly without compressing the beets.
- Pour the hot pickling brine over the beets into the jars and leave 1/2-inch of headspace. Knock any trapped bubbles out of the jars with a skewer and place on lids and rings, tighten until just fingertip tight.
- Lower the jars in the hot water bath and process the pickled beets in the hot water bath for 25 minutes once the bath reaches a boil. After 25 minutes remove from the heat and leave to sit for 5 minutes before lifting the jars.
- Allow the jars to cool completely before checking the seals before storing in a cool, dark place. The pickled beets can be stored for up to a year.
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Amount Per Serving: Calories: 66Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 402mgCarbohydrates: 13gFiber: 1gSugar: 10gProtein: 1g
Do You Need To Hot Water Process Pickled Beets?
The recipe above is for canning pickled beets and the jars are processed in a hot water bath. This means that the jars can be stored at ambient temperature and will be good for up to a year as long as the jars are sealed.
If you intend to eat the pickles right away then you don’t need to heat process the jars. The jars can be packed and allowed to cool before being stored in the refrigerator for up to a month or so.
How Long Does Pickled Beetroot Last?
If you can the pickled beetroot according to the recipe above the beets will be shelf-stable for a year as long as the seals of the jars are intact. Once opened the jars should be kept in the fridge.
If you don’t process the jars in a hot water bath and store the jars in the refrigerator the pickled beets will last a month or so. Keep the beets below the brine and they will be good.