Storing Pickled Beetroot

To be stored outside the fridge you have to use neat vinegar.
As soon as you add water they are not so well preserved, so keep them in the fridge, to be on the safe side

Hi for the past 4 years since having my allotment I have cooked my beetroot,sliced then added it back to the pan with my sweetened cider vinegar(not as harsh as malt) brought it upto a boil then put into jars then stored it in my cellar with the rest of my chutneys-pickles-sauces and jams,some being nearly 2 years old and still good to eat
PS I only use jars that have the pop-up tops on them when you put hot stuff in them they re-seal as it cools,hope this helps

But sadly, some of us cannot eat/consume high vinegar products 

My spiced beet recipe has a quantity of water and vinegar... My jars stay in a cupboard for a couple of years no probs...

Anyone want a copy of the recipe..

Conway’s Spiced Beetroot
1 ½ kg young beetroot
500 ml  / 2 cups water and juice – kept over from the boiling pot
500 ml  / 2 cups vinegar
400 g / 2 cups sugar
2 ml salt
2 ml ground cloves
2 ml cinnamon
2 ml ground ginger
1 ml black pepper

Boil beetroot till tender. Remove skin, cut into small squares or slices. Keep 2 cups water and juices.

Put rest of ingredients into enamel pot and bring to the boil. Put in beetroot and simmer / boil slowly for 20 minutes.

Bottle into hot sterilized jars and seal.

Refrigerate once opened..