Rodbetor Swedish Pickled Beets
Dive into the vibrant flavors of Scandinavian cuisine with Rodbetor, a classic Swedish pickled beets recipe that combines earthy beets with a tangy, spiced brine. This simple yet elegant dish starts with perfectly cooked fresh beets, sliced and bathed in a flavorful mixture of white vinegar, sugar, and warm spices like cinnamon, cloves, and allspice. The result? A sweet-and-sour Scandinavian delight that pairs beautifully with hearty meals or stands alone as a striking side dish. Ready in just over an hour (plus a brief pickling period), these pickled beets are a refrigerator-friendly staple that can be enjoyed for up to four weeks. Perfect for holiday spreads, smörgåsbord platters, or a burst of Nordic flavor in any meal, Rodbetor Swedish Pickled Beets prove that preserving seasonal produce can be as delicious as it is simple.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium (about 2 pounds) fresh beets
- 1.5 cups white vinegar
- 1 cup water
- 1 cup granulated sugar
- 6 pieces whole cloves
- 1 piece cinnamon stick
- 6 pieces whole allspice
- 2 teaspoons salt
Instructions
Thoroughly wash the beets to remove dirt. Leave about 1 inch of the stems attached to avoid bleeding during cooking.
Place the beets in a large pot and cover with water. Bring to a boil, then reduce heat to a simmer. Cook for 40–50 minutes or until the beets are easily pierced with a fork.
Drain the beets and set them aside until they are cool enough to handle. Peel the skins off by gently rubbing them with your hands or using a paper towel.
Slice the peeled beets into rounds or wedges, depending on your preference, and place them in clean, sterilized jars.
In a medium saucepan, combine the white vinegar, water, sugar, cloves, cinnamon stick, allspice, and salt.
Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes to allow the spices to infuse the brine.
Carefully pour the hot brine over the beets in the jars, making sure the beets are fully covered. Distribute the spices evenly among the jars if not using a strainer.
Seal the jars tightly with lids and let them cool to room temperature.
Refrigerate the pickled beets for at least 24 hours before serving to allow the flavors to develop. For optimal taste, wait 2–3 days before consuming.
Store in the refrigerator and consume within 4 weeks for best quality.
Nutrition Facts
Calories |
3184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8988 mg | 391% | |
| Total Carbohydrate | 727.4 g | 265% | |
| Dietary Fiber | 154.6 g | 552% | |
| Total Sugars | 570.6 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 18011 mg | 383% | |
*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.
