spicy pickled beetroot recipe

Written BySheba G Updated On
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The Best spicy pickled beetroot recipe

I’ve been obsessed with spicy pickled beetroot for years, and it’s a staple in my household. This recipe is a game-changer, and I’m excited to share it with you.

The idea of pickling beetroot originated in Eastern Europe, where it’s been a traditional method of preserving vegetables for centuries. The process involves soaking sliced beets in a brine solution made from vinegar, sugar, and spices, which creates a sweet and tangy flavor profile that’s hard to resist.

When I first tried this recipe, I was blown away by the depth of flavor and the way the spices complemented the earthy taste of the beets. It’s become a go-to side dish for family gatherings and special occasions, and I love that it’s easy to make in large quantities.

My kids adore it, and it’s become a regular feature at our dinner table. What I love most about this recipe is the simplicity of its ingredients – just beets, vinegar, sugar, salt, and spices – yet the complexity of flavors that result from combining them.

It’s a true testament to the power of traditional cooking techniques and the magic that happens when simple ingredients are combined in harmony.

Spicy Pickled Beetroot Recipe

4.7 from 1318 votes

This spicy pickled beetroot recipe is a vibrant and tangy addition to any meal. It is easy to make and adds a delightful kick to salads, sandwiches, or as a standalone snack.

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

🥘Ingredients

For the Beetroot

4 medium beetroots
1 tbsp olive oil

For the Brine

1 cup white vinegar
1 cup water
2 tbsp sugar
2 tbsp salt
1 tbsp black peppercorns
1 tsp red pepper flakes
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp fennel seeds

👨‍🍳Directions

1Preheat the oven to 400°F.
2Wash the beetroots thoroughly.
3Trim the tops and bottoms of the beetroots.
4Wrap each beetroot in aluminum foil and place them on a baking sheet.
5Roast in the preheated oven for about 30 minutes, or until the beetroots are tender and can be easily pierced with a fork.
6Remove from the oven and let them cool.
7Once cool enough to handle, peel the beetroots and slice them into thin rounds.
Set aside.
8In a saucepan, combine the white vinegar, water, sugar, and salt.
9Stir over medium heat until the sugar and salt are fully dissolved.
10Add the black peppercorns, red pepper flakes, coriander seeds, mustard seeds, and fennel seeds to the saucepan.
11Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
12Remove from heat and let the brine cool to room temperature.
13Pack the sliced beetroot into a clean mason jar, ensuring that the pieces are tightly packed.
14Pour the cooled brine over the beetroot, making sure all the pieces are submerged.
15Seal the jar tightly and let it sit at room temperature for at least 24 hours.
16This allows the flavors to meld together.
17For a more intense flavor, let it sit for up to a week in the refrigerator.

🔧Equipment

Cutting board
Knife
Saucepan
Mason jar
Pot

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 0mg🧂Sodium: 5000mg🌾Total Carbs: 50g🥦Dietary Fiber: 7g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: You can adjust the spiciness by increasing or decreasing the amount of red pepper flakes. Store the pickled beetroot in the refrigerator for up to 2 months.

Watch Video Of How Spicy Pickled Beetroot Recipe Works

This spicy pickled beetroot recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick side dish for your family meals.

One thing I love about this recipe is how versatile it is – not only does it pair well with grilled meats or roasted vegetables but also makes an excellent addition to salads or as a topping for tacos.

When storing leftover pickled beetroot, make sure to keep it refrigerated at all times – if stored properly, it should last for several weeks without losing its flavor or texture.

❓ Frequently Asked Questions About Spicy Pickled Beetroot

1.

Q: What type of beets should I use for this recipe?
A: For this recipe, you’ll want to use red beets or gold beets – they have a sweeter flavor than white beets and hold up well to pickling.

2.

Q: Can I adjust the level of spiciness in this recipe?
A: Yes, you can adjust the level of spiciness to your liking by adding more or less cayenne pepper or red pepper flakes. If you prefer a milder flavor, start with a smaller amount and add more to taste.

3.

Q: How long does pickled beetroot keep?
A: Pickled beetroot will keep for several weeks in the fridge – just store it in an airtight container and keep it refrigerated at all times. If you plan to store it for longer periods, consider canning or freezing it.

4.

Q: Can I make this recipe without using refined sugar?
A: Yes, you can substitute refined sugar with honey or maple syrup – just keep in mind that they have stronger flavors than refined sugar and may alter the taste of your pickled beetroot slightly.

5.

Q: Is this recipe suitable for vegetarians?
A: Yes, this recipe is vegetarian-friendly – just check that your vinegar is free from animal products if you’re concerned about cross-contamination.

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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