Canned Beetroot | Cikla u Staklenkama

This is the easiest recipe I’ve ever put on the blog, and the simple pickling liquid can be used on any other vegetable your heart desires to see in a glass jar.

The most time consuming part is getting your glass jars sterilised. The easiest way is to put all your jars and lids into the dishwasher and then into a warm fan-forced oven until the jars are completely dry, leave the oven door slightly open. The way that I do it is to put the jars and lids into a large stockpot with warm water, bring the water to a slight boil (you may have to do this in batches depending on how many jars you have), remove the jars and then into the oven (with the oven door slightly open) to completely dry. The Ball Canning Kit is also highly recommended for all the little extra bits like the jar tongs you get.

Ok, jars ready, let’s can!


~ As many beetroot (or any other vegetable) you want to can

~ One cup water

~ One cup white vinegar

~ Two teaspoons salt

~ One teaspoon sugar

If you need more pickling liquid, you can double, triple etc. the quantities. You can also add a couple of peppercorns, chilli, rosemary, any other herbs you may have in the garden and/or garlic. Anything goes to make up different flavour combinations.


  1. In a large stockpot boil the beetroot until a knife goes easily through the flesh. Peel and slice into pieces that will fit into your sterile jars.
  2. Transfer the beetroot into the sterile jars. At this point you can add any extras like rosemary sprigs, garlic etc. You can put these towards the outside of the jar, so that they look a bit prettier and interesting.
  3. In a saucepan, bring the water to boil and dissolve the sugar and salt. Leave to slightly cool. Add the vinegar and pour the liquid into the jars covering all the beetroot. Screw the lid on tight and turn upside down leaving like that for 5 minutes so the lids seal.
  4. Allow to completely cool and store in a cool, dry place until needed. Once opened keep in the fridge. It can keep up to about 6 weeks.

Let me know if you tried this simple canning recipe and what you thought

Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)

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