Swedish Pickled Beets
Discover the vibrant and tangy flavors of Swedish Pickled Beets, a classic Scandinavian delicacy that elevates any meal with its perfect balance of sweet, sour, and aromatic spices. This easy-to-follow recipe combines tender, earthy beets with a spiced brine of white vinegar, sugar, and fragrant additions like whole cloves, black peppercorns, bay leaf, and cinnamon stick. Ready in just over an hour, this dish pairs beautifully with savory favorites like smoked fish, rye bread, or hearty salads. With a wait time of 24 hours to let the flavors deepen, these pickled beets become a delicious make-ahead side dish that lasts for up to two weeks in the refrigerator. Ideal for foodies seeking authentic Swedish touches, this recipe is a must-try for anyone who loves vibrant, homemade pickling recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized Fresh beets
- 500 ml Water
- 250 ml White vinegar
- 150 grams Granulated sugar
- 1 teaspoon Salt
- 5 pieces Whole cloves
- 10 pieces Black peppercorns
- 1 piece Bay leaf
- 1 piece Cinnamon stick
Instructions
Wash the beets thoroughly to remove any dirt or debris, but do not peel them.
Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30-40 minutes or until the beets are tender when pierced with a fork.
Drain the beets and allow them to cool until they are safe to handle. Once cooled, rub the skins off using your hands or a paper towel, then slice the beets into thin rounds or wedges according to your preference.
In a separate medium-sized saucepan, combine 500 ml of water, 250 ml of white vinegar, 150 grams of sugar, and 1 teaspoon of salt. Add the whole cloves, black peppercorns, bay leaf, and cinnamon stick to the mixture.
Bring the brine mixture to a boil, stirring to ensure the sugar fully dissolves. Reduce the heat and simmer the spices in the brine for 5 minutes to enhance the flavor.
Place the sliced beets into sterilized jars, packing them in snugly but without crushing them.
Pour the hot brine over the beets, ensuring they are fully submerged and the spices are evenly distributed among the jars. Leave about 1 cm (1/2 inch) of space at the top of each jar.
Seal the jars tightly with sterilized lids and allow them to cool to room temperature. Once cooled, transfer the jars to the refrigerator.
Allow the beets to pickle for at least 24 hours before serving to let the flavors develop. For optimal taste, wait 3-5 days.
Serve the pickled beets as a side dish, in salads, or alongside smoked fish and rye bread. They can be stored in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
66 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.3 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.1 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 261 mg | 6% | |
*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.
