Pickled Beetroot
Transform your fresh beets into a tangy, sweet, and aromatic delight with this homemade **Pickled Beetroot** recipe! Featuring earthy beetroots immersed in a brine made of white vinegar, granulated sugar, and warm spices like cloves, bay leaves, and black peppercorns, this recipe strikes the perfect balance between savory and sweet. With a prep time of just 30 minutes and simmering that allows the spices to infuse beautifully, these pickled beets are ideal as a colorful side dish, a topping for salads, or a zingy addition to your charcuterie board. Perfect for canning enthusiasts, the recipe ensures long-lasting flavor, with the pickles remaining fresh for up to 3 months when refrigerated. Whether you're a pickle-lover or just looking to preserve this seasonal root vegetable, this easy, small-batch recipe will elevate your pantry staples with irresistible homemade charm.
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Recipe Information
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
Instructions
Wash the beetroots thoroughly to remove any dirt and trim the stalks, leaving about 2 inches of stem to prevent bleeding.
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.
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.
In another pot, combine the white vinegar, water, sugar, and salt. Stir over medium heat until the sugar and salt have completely dissolved.
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.
Pack the sliced beetroots into sterilized jars, leaving a little space at the top.
Pour the hot vinegar mixture over the beetroots in the jars, ensuring the beetroots are completely submerged.
Seal the jars with sterilized lids. Let them cool to room temperature before transferring to the refrigerator.
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
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6727 mg | 292% | |
| Total Carbohydrate | 303.6 g | 110% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 267.9 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3737 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
