Beetroots are obtainable most of the year and, like all the root crops, require cooking before pickling. Wash off any soil still clinging to the roots, taking care not to break the skin, for beetroot bleeds easily. If pickling for immediate use, simmer for 1½–2 hr. When cold, skin and cut into squares or slices, and cover with unspiced or spiced vinegar, whichever is preferred.

If pickling for storage, bake the roots in a moderate oven (350 ° F., Gas 4) until tender and, when cold, skin and cut into squares—it packs better that way for keeping; cover with spiced vinegar to which has been added ½ oz. salt to each pint.

Beetroot contains a good deal of sugar, and fermentation is more likely than with other vegetables, so seal thoroughly well to exclude air.