We’re starting to get an abundance of beetroot in the autumn garden. We love eating it grated raw or roasted to use in salads. But I’ve never actually pickled it — always used the canned ...

You need to pickle the beetroot for about a week before it gets pickled. I've served it with a broccoli salad but you can use any salad veg that you want eg cabbage, lettuce, cauliflower ...

Storage and Shelf Life Store pickled beets in an airtight container in the refrigerator. For long-term storage, use a water bath canner or pressure canner, following proper canning procedures.

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A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel ...

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The pickled beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. —Sara Lindler ...