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Quick Pickled Beetroot Recipe

of servings
1 jar

20 minutes

2.5 hours

This quick pickled beetroot recipe is spicy and faff-free. The beets are preserved in cider vinegar and kissed with the heat of a chilli. They make the perfect addition to any cheese sandwich - and just like great cheese, they improve with age. 


  • 300g uncooked beetroot
  • 20g sea salt
  • 200g cider vinegar
  • 1 tbsp honey
  • 1 dried chilli
  • 1 tbsp coriander seeds
  • 2 bay leaves
  • 1 sterile 500ml Kilner jar


  1. First things first, you need to roast the beets. If you're short on time you can skip the first three steps of this recipe by using pre-cooked beetroot, but if you've got the time, roasting them yourself is worth the wait. 
  2. Take your beets and half or quarter them (don't worry about scrubbing or peeling because you'll take the skins off later). Roast the beets in a tinfoil parcel for 2 hours at 150ºC. Once they are soft, take them out of the oven and leave them to cool.
  3. Using a sharp knife you'll be able to scrape off the skin. It should come away quite easily. Then give the skinned and roasted beets a quick rinse to remove any leftover mud and thinly slice them.
  4. Place the slices on a big plate and sprinkle with sea salt, using your fingers to mix it all in. Leave to cure for 30 minutes then place the sliced and salty beets into a sterilised jar.
  5. In a small pan, boil up the cider vinegar, honey, chilli, coriander and bay leaves. 
  6. Once boiled, pour the hot pickle liquor over the beets and shut the lid, leaving the beetroot to cool. Keep in the fridge and eat within a month.
    Recipe by Tom Herbert


    Watch Tom make the Ultimate Crisp Sandwich and find the individual recipes below.

    Tom Herbert's Ultimate Crisp Sandwich from Quicke's on Vimeo.


    Wholemeal Cheese Bread

    Quick Beetroot Pickle

    The Ultimate Crisp Sandwich

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