Try Jane Griffiths’ bottled beetroot. With its ruby red pickling liquid, this has to be one of the most beautiful of all bottled vegetables on a pantry shelf. For flavour variations, add some herbs and spices, such as fresh mint and cumin seeds, to the vinegar before bringing to the boil

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  • 6 medium beetroots
  • 200ml brown vinegar
  • 200ml red wine
  • 1t salt
  • 1T peppercorns (optional)

bottled beetroot


  1. Place the beetroots in a pot and just cover with water. Boil for about 25 minutes until softened.
  2. Remove the beetroots and reserve the water. Peel them if they have thick skins. Cut the beetroots into pieces that will fit into your bottles.
  3. Measure 400ml of the beetroot water and add it to a pot with the vinegar, wine, salt and peppercorns. Boil for 5 minutes.
  4. Add the beetroot pieces and bring back to the boil. Turn off the heat and ladle the beetroot into sterilised bottles making sure they are covered with liquid.
  5. Seal and store in your pantry.

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