basic pickled beetroot recipe

Written BySheba G Updated On
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The Best basic pickled beetroot recipe

I’ve been making pickled beetroot for years, and it’s always a hit with my family. My kids love it as a side dish, and I love how easy it is to make. The recipe originated in Eastern Europe, where beets were abundant and pickling was a way to preserve them for the winter.

I’ve tweaked the recipe over the years to make it my own, but the basic principle remains the same: to take the sweetness of beets and balance it out with a tangy vinegar-based dressing. When I serve this at family gatherings, everyone asks for the recipe. It’s a staple in our house, and I’m happy to share it with you.

My technique involves using a combination of sugar, salt, and spices to create a deep flavor profile that complements the earthy sweetness of the beets. I like to use a mixture of white vinegar and apple cider vinegar for a slightly sweeter flavor. The key to this recipe is in the balance of flavors – not too sweet, not too sour – just right.

This is a recipe that’s perfect for any occasion: holidays, potlucks, or just a weeknight dinner. It’s also great as a topping for burgers or salads. Plus, it’s super healthy – beets are packed with antioxidants and fiber.

My family loves how versatile this recipe is – we use it as a side dish, as a topping, or even as an addition to sandwiches. I’m excited to share this recipe with you, and I hope you enjoy it as much as we do!

Basic Pickled Beetroot Recipe

4.7 from 1155 votes

A tangy and sweet pickled beetroot recipe that’s perfect as a side dish or condiment. This recipe involves cooking and pickling beetroots for a vibrant and flavorful result.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickling Liquid

1 cup water
1 cup apple cider vinegar
1/2 cup sugar
1 tsp salt
1 tsp black peppercorns
1 tsp coriander seeds
1 bay leaf

For the Beetroot

4 medium beetroots
1 tsp salt

👨‍🍳Directions

1Preheat the oven to 400°F.
2Trim the beetroots, leaving about 1 inch of the stem and root.
3Wash them thoroughly and pat dry.
4Wrap each beetroot individually in aluminum foil.
5Place the wrapped beetroots on a baking sheet and roast in the preheated oven for 25-30 minutes, or until a fork can easily pierce the beetroot.
6Remove from the oven and allow to cool.
7The beetroots should be soft and tender, with a slightly caramelized exterior.
8While the beetroots are roasting, prepare the pickling liquid.
9In a small saucepan, combine water, apple cider vinegar, sugar, and salt.
10Stir over medium heat until the sugar and salt are fully dissolved.
11Add the black peppercorns, coriander seeds, and bay leaf.
12Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes.
13The liquid should be clear and fragrant, with the spices well-infused.
14Once the beetroots are cool enough to handle, peel them and slice them into rounds or half-moons.
15Place the sliced beetroots in a clean jar.
16Pour the hot pickling liquid over the beetroots, ensuring they are completely submerged.
17Seal the jar tightly.
18Allow the beetroots to pickle in the refrigerator for at least 24 hours before serving.
19The beetroots should be vibrant in color and have a tangy, sweet flavor.

🔧Equipment

Medium saucepan
Small saucepan
Knife
Cutting board
Jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 80g🥦Dietary Fiber: 8g🍬Sugars: 65g🥩Protein: 3g

📝Notes

Tips: You can adjust the sweetness and tanginess of the pickling liquid to your taste by changing the ratio of sugar to vinegar. For a spicier pickle, add sliced fresh chili peppers to the jar.

Watch Video Of How Basic Pickled Beetroot Recipe Works

This basic pickled beetroot recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner.

The best part about this recipe is how versatile it is – we use it as a side dish, as a topping, or even as an addition to sandwiches.

Plus, it’s super healthy – beets are packed with antioxidants and fiber.

❓ Frequently Asked Questions About Basic Pickled Beetroot

Q: What type of vinegar should I use?

For this recipe, I recommend using a combination of white vinegar and apple cider vinegar. White vinegar gives the pickles a nice tanginess, while apple cider vinegar adds a slightly sweeter flavor.

Q: Can I use other types of sugar?

Yes, you can use other types of sugar if you prefer. Brown sugar will give your pickles a slightly different flavor profile than white sugar.

Q: How long does it take for the pickles to be ready?

It typically takes about 24 hours for the pickles to be ready after they’ve been packed into jars.

Q: Can I make these pickles without sugar?

No, sugar is an essential ingredient in this recipe as it helps balance out the acidity of the vinegar.

Q: What if I don’t have fresh beets on hand?

You can use canned or frozen beets as an alternative if fresh beets are not available.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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