Jamie Oliver Pickled Beetroot

You know that one jar you open and—bam—it just smells like something magical’s happened? That’s what this Jamie Oliver pickled beetroot recipe did to me. The kind of tang that hits the nose first, then the throat. Sweet but sharp, dark and earthy. I made a few jars while the rain smacked against the kitchen windows, barefoot, beet juice staining everything. It was a mess. A beautiful, chaotic, vinegar-scented mess. Inspired by Jamie Oliver, of course.

Ingredients Needed

• 3 lb 5 oz (1.5 kg) of beets—mix ’em up if you can: golden, purple, weird shapes, doesn’t matter
• 100 ml balsamic vinegar
• 400 ml white wine vinegar (smells brutal, does wonders)
• 200 g golden caster sugar
• 3 fresh red chillies, sliced down the middle like you’re opening a letter
• Juice from half a lemon
• A tablespoon of coriander seeds (they pop, you’ll see)
• A teaspoon of sea salt—don’t skimp

How To Make Jamie Oliver Pickled Beetroot

1. Boil the beets first. Big pot, salted water, loud rolling boil. They need about 30 minutes—poke one and if your fork slides in like it’s softened butter, you’re good. Then, just let them sit there. Cooling. Floating in their bath like weird underwater rocks.
2. Once you can touch them without wincing, start peeling. The skins kind of rub off like old paint. It’s satisfying in a gritty, finger-staining way. Chop the big guys into chunks. Leave the little ones whole—they’ll soak up the flavors deeper.
3. Now for the brine. Two vinegars go in a pot with sugar and salt. It smells like cleaning supplies at first—don’t panic. Add chillies. Lemon juice. Coriander. Stir it. Let it boil. Let it hiss and spit and fill the room with something strangely nostalgic. Sharp, spicy, almost metallic.
4. Grab your jars (they should be sterilized—boiling water or dishwasher, either works). Stuff the beets in. Not too tight, let them breathe a bit. Pour the hot liquid over, covering everything. Leave some space at the top. Always. Then seal. You’ll hear the lids snap shut if you’re lucky.
5. Now you wait. Hide them away somewhere dark and quiet. A cupboard, back of the pantry. Leave them alone for a few days. A couple weeks if you can bear it. The flavor deepens. Becomes more… itself.

Why I Love This Recipe

Because it’s loud. In color, taste, and scent. I made it with no expectations and ended up with jars I wanted to show off like art. I gave a few away. Regretted it instantly. There’s something about seeing your own hands make something that bold. That pink-stained kitchen towel still makes me smile.

Recipe Tips

• Always go for the firmest beets you can find. Squishy ones are a trap.
• If you hate spice, yank the seeds out of the chillies. If you love it, throw in more.
• Shake the coriander seeds in the pan first if you’re feeling fancy—they crack and smell amazing.
• Never let the beets stick out above the liquid. That’s where mold likes to party.
• Be patient. Day three is okay. Day fourteen,Chef’s kiss.

How To Store This Jamie Oliver Pickled Beetroot

• At Room Temperature: Unopened jars, Cool, dark shelf. Should be good for months. Maybe a year. Who’s counting.
• In the Fridge: Once opened, they live in the fridge. Spoon in, lid back on. They’ll last a couple months. Maybe longer. You’ll eat them before then, probably.
• In the Freezer: Nope. Don’t do it. They turn weird.
• Reheating: Nope again. Just eat them cold. Straight from the jar if no one’s watching.

Let’s Answer a Few Questions! (FAQs)

What kind of beets are best?
Medium ones. Easier to chop, less weird shapes.

Can I swap in plain white vinegar?
Sure. It’ll hit harder. Not bad, just punchier.

Do I really have to peel them?
Yeah. Skin stays tough. Plus, peeling feels weirdly meditative.

How long do I wait to eat them?
Three days minimum. Two weeks if you’ve got willpower.

Can I reuse the brine?
Nah. It’s done its job. Time for a fresh batch.

Nutrition Facts (per serving)

• Calories: 97
• Carbs: 23g
• Protein: 1.9g
• Fat: 0.1g
• Sugar: 22.3g
• Fibre: 1.9g
• Sodium: 160mg

Try More Recipes:

• Jamie Oliver Potato Rostis With Beetroot Horseradish
• Jamie Oliver Potato Wedges Recipe
• Jamie Oliver Olive Bread