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Pickled Beetroot

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Pickled Beetroot is a vibrant sweet-and-tangy preserve that combines tender beets with a flavorful vinegar brine. Perfect for salads, sandwiches, burgers, and cheese boards, it adds bold color and delicious flavor to a variety of dishes.

Ingredients

  • 2 pounds fresh beetroot
  • 2 cups white vinegar
  • 1 cup water
  • 1 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 4 whole cloves (optional)

Instructions

  1. Wash the beetroot thoroughly, leaving a small portion of the stems attached.
  2. Place the beetroot in a large pot and cover with water.
  3. Bring to a boil and cook for 30 to 45 minutes, or until fork-tender.
  4. Drain and allow the beetroot to cool enough to handle.
  5. Rub off the skins using your hands or a paper towel.
  6. Slice or dice the beetroot into your preferred size.
  7. Pack the beetroot into sterilized glass jars.
  8. Add the peppercorns, bay leaves, and cloves if using.
  9. In a saucepan, combine the vinegar, water, sugar, and salt.
  10. Bring to a gentle boil, stirring until the sugar and salt dissolve completely.
  11. Pour the hot brine over the beetroot, ensuring it is fully submerged.
  12. Leave a small amount of headspace at the top of the jars.
  13. Seal the jars and allow them to cool.
  14. Refrigerate for at least 24 hours before serving.
  15. For the best flavor, allow the beetroot to pickle for 3 to 5 days.

Notes

  • Add cinnamon sticks, star anise, or allspice berries for a spiced variation.
  • Replace part of the sugar with honey for added depth of flavor.
  • Orange or lemon zest adds a bright citrus note.
  • Sliced onions pair beautifully with the beetroot.
  • Store refrigerated for up to 2 months.
  • Keep the beetroot fully submerged in the pickling liquid.
  • Serve chilled or at room temperature.

Nutrition

Find it online: https://thefamilycooking.com/pickled-beetroot/