To me, Nigella’s quick pickled beetroot feels like the kind of thing you’d find tucked away in your grandmother’s fridge-only this version has a stylish, London dinner-party flair. It’s vibrant, punchy, slightly sweet and absolutely brimming with the kind of bold, unpretentious flavor Nigella is known for.
This is not the dusty, jarred beetroot you pushed aside as a kid. No, this is the sophisticated, grown-up version. It’s quick, easy and wildly satisfying to make. No need for sterile canning rituals or long fermentation. This is for the impatient food lovers, the flavor chasers and yes, the beetroot skeptics. because this might just convert you.
It’s the kind of thing you make in a late Sunday afternoon while jazz plays softly in the background and a roast chicken rests nearby. (Ask me how I know.)
Nigella Quick Pickled Beetroot Recipe
Ingredients Needed
You won’t need anything outrageous or hard to find. It’s a short list which is a big part of the charm.
- Cooked beetroot – The ready-to-eat vacuum-packed kind works wonders here. You could roast your own if you’re feeling rustic but Nigella makes it clear: there’s no shame in shortcuts.
- Apple cider vinegar – This gives it the zippy edge. You could use white wine vinegar in a pinch but I find apple cider vinegar gives it that slightly fruity roundness.
- Water – Just enough to soften the vinegar’s bite without diluting the whole affair.
- Caster sugar – Just a touch. It’s not sweet pickled beetroot but the sugar smooths out the tartness in the loveliest way.
- Salt – Don’t skimp. It balances everything out and makes the flavors sing.
- Peppercorns – Optional but I always throw a few in for that subtle aromatic hit.
Optional twist: a bay leaf or a few sprigs of thyme can add an herbaceous whisper. I once added star anise and it was divine. but that might’ve been the wine talking.
Equipment Needed
Honestly, it’s a low-key setup. That’s part of the appeal. Here’s what I usually have at hand:
- A medium saucepan – For heating your pickling liquid. Mine has a slightly wobbly handle but we’ve been through a lot together.
- A knife and chopping board. For slicing up those beetroot beauties. I highly recommend wearing gloves or accepting that your hands will be magenta for the next 12 hours.
- A clean jar or airtight container. To store your pickles. I have an old Bonne Maman jam jar I use religiously for this. The gingham lid makes me happy.
- A spoon – For stirring. No fancy pickle paddle required.
Instructions To Make Nigella Lawson’s Quick Pickled Beetroot
- Slice the beetroot – Thick or thin, you decide. I usually go for half-moons but when I’m feeling fancy, I use a mandoline slicer (and try not to lose a fingertip).
- Heat the pickling liquid. In your saucepan, combine about 125ml of apple cider vinegar, 125ml of water, a tablespoon of sugar and a teaspoon of salt. Stir and warm it until everything dissolves.
- Add any extras – Peppercorns, herbs, a crushed garlic clove if you’re feeling bold.
- Toss in the beetroot. Let it bathe in the warm brine just for a minute or two, then remove from heat. You’re not cooking the beetroot, just letting it soak up the flavors.
- Jar it up – Carefully transfer everything into your jar. Let it cool, then pop it in the fridge. Let it sit for at least an hour (longer is better but who are we kidding? I’ve eaten it after 20 minutes).
What I Learnt
There’s a deep kind of joy in making something so beautifully simple. This recipe taught me that pickling doesn’t have to be intimidating. No need for thermometers or sterilizing rituals. No mysterious "burping" jars on the counter.
It also taught me how to rescue sad leftovers. That half-eaten wheel of goat cheese? Suddenly elegant when paired with this beetroot. That crusty hunk of sourdough? It becomes a meal with a few slices of pickled beetroot and a fried egg on top. Trust me.
And-maybe this is the most important thing. it reminded me that slowing down doesn’t have to mean being elaborate. You can make something memorable in 10 minutes, standing barefoot in your kitchen, with your dog watching suspiciously from the hallway.
FAQs
How Long Does It Take To Make Nigella’s Quick Pickled Beetroot?
It’s super quick! You can have it ready in about 20 minutes. Nigella’s recipe is a perfect pick for those times when you crave something tangy but don’t want to wait forever. The hardest part is waiting for it to cool down enough to eat!
Can I Use Other Types Of Vinegar For The Quick Pickled Beetroot?
Definitely! While the recipe calls for white wine vinegar, I’ve swapped it for apple cider vinegar on a whim before and it turned out great. It adds a lovely sweetness to the beets. Feel free to experiment with what you have on hand!
How Long Can I Store Nigella’s Quick Pickled Beetroot?
You can store it in the fridge for about a week. It actually gets even better with time, as the flavors really soak in. But let’s be real-you’ll probably devour it long before that week is up!
