Jamie Oliver Pickled Beetroot is made with fresh beetroots, balsamic vinegar, white wine vinegar, golden caster sugar, fresh red chillies, lemon, coriander seeds, and sea salt. This easy Pickled Beetroot recipe takes about an hour to prepare and creates a perfect pickled condiment that pairs well with salads, sandwiches, and more.
Try More Jamie Oliver Recipes:
💗 Why You’ll Love This Pickled Beetroot Recipe:
- Tastes Great: This recipe mixes sweet, sour, and spicy tastes, giving your mouth a real treat. The sweet sugar balances well with the sour vinegars.
- Looks Beautiful on the Plate: The bright colors of the beetroots make any meal look more exciting. They are perfect for adding color to salads, sandwiches, or as a side.
- Simple to Make: The steps are easy to follow. It’s a good recipe for beginners and fun to make.
- Good for You: Beetroots are healthy. They have lots of vitamins, minerals, and things that are good for your body. Eating them pickled is a tasty way to eat more veggies.
- Keeps Well: These pickled beetroots can last for a long time if you keep them right. They are handy for quick meals or when you have guests over.
🍆 Jamie Oliver Pickled Beetroot Ingredients
- 3 lb 5 oz (1.5 kg) beetroots, assorted colors and sizes, scrubbed clean
- 3 1/2 fl oz (100 ml) balsamic vinegar
- 14 fl oz (400 ml) white wine vinegar
- 7 oz (200 g) golden caster sugar
- 3 fresh red chillies, halved lengthwise
- Juice of 1/2 lemon
- 1 tablespoon coriander seeds
- 1 teaspoon sea salt
🍛 How To Make Jamie Oliver Pickled Beetroot
- Prepare the Beetroots: First, bring a large pot of water to a boil with a little salt. Add the beetroots to the boiling water. Boil the Beetrootsfor about 30 minutes or until they are tender and can be easily pierced with a fork. Remove the pot from the heat and allow the beetroots to cool in the water until they are easy to handle.
- Peel and Cut the Beetroots: Next, drain the beetroots and peel off the skins. This should be easy once they are cooled. Cut any large beetroots into halves or quarters. Leave smaller beetroots whole. This ensures even pickling.
- Make the Pickling Juice: Then, in a separate saucepan, combine both types of vinegar, the sugar, and the sea salt. Add the halved chilies, coriander seeds, and lemon juice to the mix. Stir well and bring the mixture to a boil, making sure the sugar is completely dissolved.
- Jar the Beetroots: After this, pack the beetroots into sterilized jars. Carefully pour the hot pickling juice over the beetroots, ensuring they are completely covered by the liquid. Leave a little space at the top of each jar. Seal the jars tightly.
- Let the Flavors Infuse: Finally, store the sealed jars in a cool, dark place and let the flavors infuse for at least a few days before opening. For the best flavor, let the beetroots pickle for about two weeks.
- Serving: Serve the pickled beetroots as a tasty addition to salads, and sandwiches, or as a colorful side to your meals.
đź’ Recipe Tips
- Pick the Right Beetroots: Always use fresh, firm beetroots. If you can, get different colors. They look nice and taste a bit different.
- Clean Jars Well: Make sure your jars are very clean before you use them. You can boil them in water for 10 minutes or wash them in a hot dishwasher.
- Change the Spiciness: You can make your pickled beetroots more or less spicy by changing the number of chillies. Take out the seeds if you don’t want it too hot.
- Cover the Beetroots in Liquid: Make sure all the beetroots are under the liquid in the jar. This stops them from going bad.
- Wait Before Eating: Let the beetroots sit in the pickling juice for a few days to develop the flavors. They taste best if you wait about two weeks.
🥪 What To Serve With Pickled Beetroot?
Pickled Beetroot pairs well with roasted meats, grilled chicken, fresh salads, or creamy cheeses. It also can be served alongside sandwiches, burgers, fish dishes, or as part of a charcuterie board for a tasty addition to your meals.
🎚 How To Store Leftovers Pickled Beetroot?
- Refrigerate: Store the sealed jars of pickled beetroots in a cool, dark place like a pantry before opening. After opening, keep them in the refrigerator where they can last for up to 2 months.
- Freeze: It’s not recommended to freeze pickled beetroots as the freezing process will change their texture and flavor.
FAQs
What Type Of Beetroots Works Best For Pickling?
Medium-sized beetroots are ideal as they are easier to handle and pickle evenly.
Can I Use Regular White Vinegar Instead Of White Wine Vinegar?
Yes, you can use regular white vinegar as a substitute, but white wine vinegar gives a milder and slightly sweeter flavor.
How Long Do The Beetroots Need To Cool Before Peeling?
Allow the beetroots to cool until they’re comfortable to handle, typically about 30 minutes.
Do I Need To Peel The Beetroots Before Pickling?
Yes, peeling is necessary as the skin can be tough and affects the texture and flavor absorption.
How Full Should The Jars Be Filled With Beetroots And Pickling Liquid?
Fill the jars up to 1/2 inch from the top to ensure a good seal and to allow the pickling juice to cover all the beetroots.
What Is The Shelf Life Of The Pickled Beetroots Before Opening?
Pickled Beetroot can last for up to 6 months to 1 year before being opened.
Try More Jamie Oliver Recipes:
- Jamie Oliver Potato Rostis With Beetroot Horseradish
- Jamie Oliver Potato Wedges Recipe
- Jamie Oliver Olive Bread
Jamie Oliver Pickled Beetroot Nutrition Facts
- Calories 97
- Total Fat 0.1g
- Total Carbs 23g
- Dietary Fiber 1.9g
- Total Sugars 22.3g
- Protein 1.9g
Jamie Oliver Pickled Beetroot
Description
Jamie Oliver Pickled Beetroot is made with fresh beetroots, balsamic vinegar, white wine vinegar, golden caster sugar, fresh red chillies, lemon, coriander seeds, and sea salt. This easy Pickled Beetroot recipe takes about an hour to prepare and creates a perfect pickled condiment that pairs well with salads, sandwiches, and more.
Ingredients
Instructions
- Prepare the Beetroots:Â First, bring a large pot of water to a boil with a little salt. Add the beetroots to the boiling water. Boil the Beetrootsfor about 30 minutes or until they are tender and can be easily pierced with a fork. Remove the pot from the heat and allow the beetroots to cool in the water until they are easy to handle.
- Peel and Cut the Beetroots:Â Next, drain the beetroots and peel off the skins. This should be easy once they are cooled. Cut any large beetroots into halves or quarters. Leave smaller beetroots whole. This ensures even pickling.
- Make the Pickling Juice:Â Then, in a separate saucepan, combine both types of vinegar, the sugar, and the sea salt. Add the halved chilies, coriander seeds, and lemon juice to the mix. Stir well and bring the mixture to a boil, making sure the sugar is completely dissolved.
- Jar the Beetroots:Â After this, pack the beetroots into sterilized jars. Carefully pour the hot pickling juice over the beetroots, ensuring they are completely covered by the liquid. Leave a little space at the top of each jar. Seal the jars tightly.
- Let the Flavors Infuse:Â Finally, store the sealed jars in a cool, dark place and let the flavors infuse for at least a few days before opening. For the best flavor, let the beetroots pickle for about two weeks.
- Serving:Â Serve the pickled beetroots as a tasty addition to salads, and sandwiches, or as a colorful side to your meals.
Notes
- Pick the Right Beetroots: Always use fresh, firm beetroots. If you can, get different colors. They look nice and taste a bit different.
- Clean Jars Well: Make sure your jars are very clean before you use them. You can boil them in water for 10 minutes or wash them in a hot dishwasher.
- Change the Spiciness: You can make your pickled beetroots more or less spicy by changing the number of chillies. Take out the seeds if you don’t want it too hot.
- Cover the Beetroots in Liquid: Make sure all the beetroots are under the liquid in the jar. This stops them from going bad.
- Wait Before Eating: Let the beetroots sit in the pickling juice for a few days to develop the flavors. They taste best if you wait about two weeks.
Jamie Oliver Pickled Beetroot