Pickled Beetroot
Brighten up your pantry with this vibrant and tangy Pickled Beetroot recipe! Perfectly tender slices of fresh beetroot are nestled in a flavorful brine made with white vinegar, granulated sugar, aromatic spices like black peppercorns, cloves, and bay leaves, and just a touch of salt for balance. This easy recipe walks you through the steps for achieving perfectly pickled, ruby-red beets in under two hours, including prep and cooking time. Whether you’re looking to enhance salads, sandwiches, or charcuterie boards, these homemade pickled beets add a delightful combination of sweet, tangy, and earthy flavors to any dish. Best of all, they store beautifully, staying fresh in the fridge for up to three months—ideal for meal prep or adding a pop of color to your table all season long.
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Ingredients
- 1000 grams fresh beetroots
- 500 milliliters white vinegar
- 500 milliliters water
- 200 grams granulated sugar
- 15 grams salt
- 10 pieces black peppercorns
- 2 pieces bay leaves
- 4 pieces cloves
Directions
Step 1
Wash the beetroots thoroughly to remove any dirt and trim the stalks, leaving about 2 inches of stem to prevent bleeding.
Step 2
Place the beetroots in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 45 minutes or until tender when pierced with a fork.
Step 3
Once cooked, drain the beetroots and let them cool slightly until they are easy to handle. Peel the beetroots; the skins should slip off easily. Cut into slices or wedges according to your preference.
Step 4
In another pot, combine the white vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt have completely dissolved.
Step 5
Add black peppercorns, bay leaves, and cloves to the vinegar mixture. Bring to a boil, then simmer for 5 minutes to let the flavors infuse.
Step 6
Pack the sliced beetroots into sterilized jars, leaving a little space at the top.
Step 7
Pour the hot vinegar mixture over the beetroots in the jars, ensuring the beetroots are completely submerged.
Step 8
Seal the jars with sterilized lids. Let them cool to room temperature before transferring to the refrigerator.
Step 9
Allow the pickled beetroots to develop their flavor by letting them sit for at least 24 hours before consuming. They will keep well in the refrigerator for up to 3 months.
Nutrition Facts
| Serving size | (2237.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1312.9 |
| Total Fat 2.7g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 6727.2mg | 0% |
| Total Carbohydrate 303.6g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 267.9g | |
| Protein 17.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 299.7mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 3736.6mg | 0% |
Source of Calories