Easy Pickled Beetroot Recipe

by Rachna

I love pickled vegetables especially pickled beetroot and pickled onions. They go really well as an accompaniment to your food and also taste great in wraps and sandwiches just like gherkins or pickled jalapenos. Here, I am sharing the recipe for pickled beetroots. I used the exact same method for pickling carrots too. It adds a tart, spicy hint to veggies that is delectable.

pickled beetroot

Without further ado, here is my recipe of Pickled Beetroot:

Pickled Beetroot Easy Recipe

Rachna Parmar
This is a tangy, spicy and tasty pickled beetroot recipe that really requires no skill. Serve it along with your food as a crunchy salad accompaniment or in wraps.
5 from 4 votes
Prep Time 10 mins
Pickling time 3 hrs
Total Time 3 hrs 10 mins
Course Accompaniment, Accompaniment | Pickle, Appetizer/Side Dish
Cuisine Indian
Servings 12 people
Calories 9 kcal


  • 2 beetroot peeled and cut into strips
  • 3 tbsp. vinegar
  • 1/2 tsp. black salt
  • 1/2 tsp. salt
  • 1 tsp. cayenne or chilli flakes
  • 1/2 tsp. sugar
  • 1 tsp. chopped dill optional
  • Some water


  • Take beetroot strips in a bowl.
  • Add all the ingredients to it and mix.
  • Add enough water so that the beetroot strips are soaked in the vinegar solution.
  • Keep them soaked for 2-3 hours. It is ready to be consumed.


You can use regular vinegar or even apple cider vinegar if you have it.
You can reduce chilly powder as per taste. Some people prefer using black pepper instead of chilly powder.
You can skip black salt and substitute with regular salt.
Adjust salt as per taste.
Chopped dill is my addition as I like its taste. It is completely optional.
Use the same method to pickle carrots and small onions.


Nutrition Facts
Pickled Beetroot Easy Recipe
Amount Per Serving
Calories 9 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 170mg7%
Potassium 53mg2%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 175IU4%
Vitamin C 1mg1%
Calcium 2mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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The pickled beetroots can be easily kept in the fridge for upto a week. The taste matures as you keep longer. Just remove the vinegar solution and store.

easy pickled beetroot recipe

I find beetroots not very tasty as salad hence I prefer to consume them in this manner which makes them tastier.

pickled beetroot

Let me know if you try this recipe.

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Obsessivemom -

I love the crunchy texture of beetroot in salads. I like the flavour of dill too – that’s soya leaves, right? This is a recipe I’ll try soonest.

Rachna -

You are super quick. 🙂 Yes dill is soya ka saag. Let me know if you like it.

Shilpa Gupte -

And, I am definitely going to make it, as well as the pickled carrots. Just reading the recipe made my mouth water!
Thank you so much, Rachna!

Rachna -

So happy. You will love it and it’s no work at all. 🙂 My younger son and I keep chomping on these.

Kala Ravi -

I don’t like beetroot much and this sounds like a great way to add it to my food. Easy too!

Rachna -

Me too. Hope you like it.

Soumya Prasad -

I love beetroot in any form! It was such a healthy and delicious vegetable. I have a doubt regarding this recipe. My husband hates fermented smells so cannot stand vinegar. Is there a way I can replace it with lemon juice in this recipe? Will it give the same effect and crunch to the vegetable?

Rachna -

Actually this does not smell at all. The vinegars these days are not strong smelling. You can replace with lemon juice but the effect won’t be the same. It will get soggy instead of crunchy.

Shilpa Garg -

Pickled beetroot sounds really interesting and easy. I am definitely trying this out considering that the only way I eat beetroot is as a salad. Thanks for sharing this tangy way of having beetroot!

Rachna -

Me too. Most days, I eat beetroot only like this though there is a recipe I tried with beetroot which the husband enjoyed.

Parul Thakur -

I have never developed a taste for pickled veggies but I can try. Also, can I use this over a long time?
Also, I like that your recipes are possible to try 🙂 Thanks for sharing!

Rachna -

This one tastes good. You can use this over a period of 2 weeks. I had kept mine in the fridge for that much time. And you can try out this recipe with just one beetroot for the first time to check if you like the taste. Just halve all the ingredients.

You are most welcome. I don’t like slogging in the kitchen either. 🙂

Roshan Radhakrishnan -

We used to have a version of this served with Arabian food like shawarmas, hummus and pita bread. They are lovely with that mix of tangy, vinegary feel 🙂


Rachna -

I have tasted it. It is really good in shawarma.

Upasna -

I am trying this today Rachna. Thanks for the recipe.


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