This Tesco pickled beetroot is already exceptionally clean with only beetroot and malt vinegar - no seed oils, preservatives, or artificial additives. The DIY version upgrades to certified organic ingredients for superior nutrition and eliminates any processing concerns from commercial facilities.
Based on: Fresh Pickled Beetroot
· Makes approximately 24 servings (2.4 kg finished product)
· Serving: 100g (matching commercial serving)
Why This Recipe is Seed Oil Free
Commercial Fresh Pickled Beetroot from Tesco often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Fresh Pickled Beetroot may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Fresh organic beetroot
2 kg (about 4.4 lbs fresh beetroot) · Earthbound Farm Organic Baby Beetroot or similar certified organic
Primary vegetable providing natural sweetness, fiber, folate, and nitrates for cardiovascular health
Organic malt vinegar
400ml (about 1.7 cups) · Heinz Organic Malt Vinegar or Eden Foods Organic Brown Rice Vinegar
Creates the acidic environment for safe pickling while adding traditional tangy flavor
Filtered water
200ml (about 3/4 cup) · Filtered tap water or spring water
Dilutes vinegar to proper acidity level for balanced flavor and safe preservation
Sea salt
12g (about 2 teaspoons) · Redmond Real Salt or Celtic Sea Salt
Enhances flavor and supports the pickling process by drawing moisture from beetroot
Instructions
Step 1. Prepare the beetroot: Trim leaves leaving 2.5cm stems (prevents bleeding), scrub gently but don't peel. Place whole beetroot in steamer basket over boiling water, cover and steam 45-60 minutes until fork-tender (larger beets take longer). The skin should slip off easily when done.
Step 2. Cool and prepare: Remove beetroot and let cool completely, about 30 minutes. Once cool enough to handle, gently rub skins off with paper towels - they should slip away easily. Cut into 5mm thick rounds or quarters depending on size. Weigh your prepared beetroot - you should have approximately 1.8kg after trimming and cooking.
Step 3. Sterilize jars: While beetroot cools, sterilize 3-4 standard 500ml mason jars by boiling for 10 minutes or running through dishwasher hot cycle. Keep lids in simmering water until ready to use. This prevents spoilage bacteria from contaminating your pickles.
Step 4. Make pickling brine: In small saucepan, combine 400ml organic malt vinegar, 200ml filtered water, and 12g sea salt. Bring to gentle simmer, stirring until salt dissolves completely - about 2-3 minutes. Remove from heat. The brine should taste pleasantly tangy but not overwhelmingly sour.
Step 5. Pack jars: Divide prepared beetroot evenly among sterilized jars, packing snugly but not crushing. Leave 1.25cm headspace at top. Pour hot brine over beetroot, ensuring all pieces are completely submerged - add extra hot water if needed. Remove air bubbles by gently tapping jars and sliding clean knife around edges.
Step 6. Seal and cure: Wipe jar rims clean, apply lids and rings finger-tight. Process in boiling water bath for 10 minutes for shelf stability, or simply refrigerate immediately for fresh-pack pickles. Refrigerated pickles are ready in 24 hours but develop full flavor after 1 week. Shelf-stable versions keep 12 months; refrigerated keep 3 months.
Step 7. Serving instructions: Serve chilled directly from jar. Each 100g serving (about 3-4 beetroot slices) provides the same nutritional profile as commercial version. Excellent alongside salads, sandwiches, or cheese boards. Shake gently before serving as natural sediment may settle.
Storage
Refrigerated fresh-pack: 3 months. Water-bath processed: 12 months in cool, dark pantry. Once opened, refrigerate and use within 1 month. Natural color bleeding into brine is normal.
Cost Comparison
Cost per serving (homemade)$0.77
Cost per serving (store-bought)$0.85
Savings9%
Initial investment is higher due to bulk purchasing, but subsequent batches cost only $17.50 as salt lasts many batches. Organic quality and zero processing additives justify the minimal premium over commercial versions.