Spiced Pickled Beets Recipe Taste of Home from www.tasteofhome.com
Description
If you're looking for a tasty and easy way to preserve your beetroot, then pickling is a great option. Pickled beetroot is a tangy and flavorful addition to salads, sandwiches, and more. Plus, it's a great way to use up any excess beets you may have in your garden or from your local farmers' market. In this recipe, we'll show you how to pickle beetroot using basic ingredients and equipment that you probably already have in your kitchen.
Prep Time
The prep time for pickled beetroot is relatively quick, but you'll need to allow time for the beets to cook and cool before pickling. In total, you should allow around 1 hour and 30 minutes for the entire process.
Cook Time
The cook time for beetroot will depend on the size of your beets. Small beets may take around 30-40 minutes to cook, while larger beets may take up to an hour. You'll also need to allow time for the beets to cool before pickling. In total, you should allow around 1 hour and 30 minutes for the entire process.
Ingredients
For this recipe, you'll need the following ingredients: - 1kg of fresh beets - 2 cups of white vinegar - 1 cup of water - 1 cup of sugar - 1 tablespoon of sea salt - 1 teaspoon of black peppercorns - 2 bay leaves
Equipment
To pickle beetroot, you'll need the following equipment: - Large pot for boiling beets - Large mixing bowl - Measuring cups and spoons - Mason jars with lids
Method
1. Start by washing your beets thoroughly and trimming off the leaves and roots. 2. Place the beets in a large pot of boiling water and cook until tender. This can take anywhere from 30-60 minutes depending on the size of your beets. 3. Once the beets are cooked, drain them and allow them to cool. Once cooled, peel the beets and slice them into rounds or wedges. 4. In a large mixing bowl, combine the white vinegar, water, sugar, sea salt, black peppercorns, and bay leaves. Stir until the sugar and salt have dissolved. 5. Add the sliced beets to the vinegar mixture and stir until they are fully coated. 6. Transfer the beet mixture to mason jars, making sure to pack the beets tightly. 7. Pour the remaining vinegar mixture over the beets until they are fully submerged. 8. Seal the jars tightly with their lids and store them in the refrigerator for at least 24 hours before serving.
Notes
- Pickled beetroot will keep for up to a month in the refrigerator. - If you prefer a sweeter pickle, you can increase the amount of sugar in the recipe. - You can also add other flavorings to the vinegar mixture, such as garlic or dill.
Nutrition Info
This recipe makes around 4-5 jars of pickled beetroot, depending on the size of your beets. Each jar contains approximately: - Calories: 250 - Fat: 0g - Carbohydrates: 62g - Fiber: 8g - Protein: 4g - Sodium: 990mg
Recipes FAQ
Q: Can I use other types of vinegar for pickling beetroot? A: Yes, you can use other types of vinegar, such as apple cider vinegar or red wine vinegar. However, white vinegar is the most commonly used vinegar for pickling. Q: Can I add other vegetables to the pickling mixture? A: Yes, you can add other vegetables, such as carrots or onions, to the pickling mixture. Just be sure to adjust the amount of vinegar and sugar accordingly. Q: How long does it take for the beets to pickle? A: The beets will need to sit in the pickling mixture for at least 24 hours before they are ready to eat.
Recipe Tips
- To save time, you can cook the beets in advance and store them in the refrigerator until you are ready to pickle them. - For a spicier pickle, you can add red pepper flakes or sliced jalapenos to the vinegar mixture. - Be sure to use fresh, firm beets for the best results. Older or soft beets may not pickle as well.
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