Jamie Oliver Pickled Beetroot Recipe

Jamie Oliver’s Pickled Beetroot is a vibrant and tangy dish that pairs perfectly with salads, sandwiches, or as a delicious snack on its own. This simple recipe combines fresh beets with a flavorful vinegar brine for a classic pickled treat.

What is Jamie Oliver Pickled Beetroot?

Pickled beetroot is a simple yet flavorful recipe where cooked beets are preserved in a tangy vinegar solution infused with herbs and spices. It’s a versatile condiment that enhances the taste of many dishes.

Other Popular Recipes

• Jamie Oliver Apple Coleslaw
• Jamie Oliver Caramelized Onion Tart
• Jamie Oliver 3-Ingredient Bread
• Jamie Oliver Curried Chickpeas

Why You Should Try This Recipe

• Simple and flavorful: A perfect balance of sweet, tangy, and earthy flavors.
• Versatile: Works as a side dish, salad topping, or sandwich filler.
• Preserves freshness: Extends the shelf life of seasonal beets.
• Customizable: Adjust the spices and sweetness to your liking.
• Healthy and nutritious: Rich in vitamins and antioxidants.

Ingredients Needed for Jamie Oliver Pickled Beetroot

• Fresh beetroot: 500g (1 lb), scrubbed clean.
• White vinegar: 250ml (1 cup).
• Water: 250ml (1 cup).
• Sugar: 2 tablespoons.
• Salt: 1 teaspoon.
• Bay leaves: 2.
• Black peppercorns: 1 teaspoon.
• Cloves: 3 (optional).
• Fresh thyme: A few sprigs (optional).

Kitchen Equipment Needed

• Large pot for boiling beets.
• A small saucepan for making the brine.
• Knife and cutting board for slicing beets.
• Sterilized jars with lids for storing pickled beetroot.

Instructions to Make Jamie Oliver Pickled Beetroot

Step 1: Cook the beetroot

Place the scrubbed beetroot in a large pot and cover it with water. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the beets are tender when pierced with a knife.

Step 2: Cool and peel the beetroot

Drain the cooked beets and allow them to cool slightly. Once cool enough to handle, rub off the skins using your hands or a paper towel. Slice the beets into thin rounds or wedges.

Step 3: Prepare the pickling brine

In a small saucepan, combine the vinegar, water, sugar, salt, bay leaves, black peppercorns, and cloves (if using). Bring the mixture to a gentle boil, stirring to dissolve the sugar and salt. Simmer for 2-3 minutes, then remove from heat.

Step 4: Pack the jars

Place the sliced beetroot into sterilized jars, layering with fresh thyme if desired. Pour the hot brine over the beetroot, ensuring the slices are fully submerged. Leave a small gap at the top of each jar.

Step 5: Seal and store

Seal the jars tightly with their lids and allow them to cool to room temperature. Store in the refrigerator for at least 24 hours before serving to allow the flavors to develop.

What to Serve With Jamie Oliver Pickled Beetroot

• Salads: Toss with greens, goat cheese, and walnuts.
• Sandwiches: Add to sandwiches or wraps for a tangy crunch.
• Cheese boards: Pair with a selection of cheeses and crackers.
• Roasts: Serve alongside roasted meats or fish.

Pro Tips for Making the Best Pickled Beetroot

• Choose fresh beets: Look for firm, unblemished beets for the best flavor.
• Sterilize the jars: Ensure your pickled beetroot stays fresh longer.
• Adjust sweetness: Add more or less sugar depending on your taste.
• Experiment with spices: Add mustard seeds, coriander seeds, or chili flakes for extra flavor.
• Allow time to pickle: The flavors improve after at least 24 hours in the brine.

What are Variations of Jamie Oliver Pickled Beetroot?

• Spicy version: Add a sliced chili or chili flakes to the brine for heat.
• Herbal twist: Use dill or rosemary instead of thyme.
• Sweet and sour: Add a splash of orange juice or zest to the brine.
• Citrus infusion: Replace some of the vinegar with lemon or lime juice.
• Mixed vegetables: Pickle beets alongside carrots, onions, or radishes.

How Do I Store Jamie Oliver Pickled Beetroot?

• In the refrigerator: Store in sealed jars for up to 2 weeks.
• In the pantry: For longer storage, process the jars in a boiling water bath for 10 minutes. Store unopened jars in a cool, dark place for up to 6 months.
• To serve: Once opened, keep the jar in the refrigerator and consume within 1-2 weeks.

Nutrition Value (per serving, based on 8 servings)

• Calories: 40
• Protein: 1g
• Carbs: 9g
• Fat: 0g

FAQs

How long does pickled beetroot last?

Pickled beetroot stored in sterilized, sealed jars can last up to 6 months in a cool, dark place. Once opened, it should be refrigerated and consumed within 1-2 weeks.

Can I use different types of vinegar for pickling beetroot?

Yes, you can use white vinegar, apple cider vinegar, or even malt vinegar. Each type of vinegar will slightly alter the flavor, so choose based on your preference.

Do I need to peel the beetroot before pickling?

Yes, the beetroot should be peeled after boiling to remove the skins. The skins can affect the texture and flavor of the pickled beetroot.

Can I add other vegetables to the pickled beetroot?

Yes, you can add vegetables like onions, carrots, or radishes to the jars. Slice them thinly and layer them with the beetroot for a colorful and flavorful mix.

Final Words

Jamie Oliver’s Pickled Beetroot is a simple yet flavorful recipe that brings a tangy twist to any meal.

Try it today for a delicious and healthy addition to your meals!

Print