Pickling is a great way to preserve and enhance the flavor of fresh vegetables. One of the most popular vegetables to pickle is beetroot, which has a rich and earthy taste that goes well with salads, sandwiches, and cheese platters. In this article, you will learn how to pickle beetroot in a few easy steps, using ingredients that you probably already have in your pantry.
1. What You Need to Pickle Beetroot
To prepare pickled beetroot, gather the following ingredients and equipment:
- Fresh beetroots: Any beetroot variety will work, but smaller ones tend to be more tender and sweet. You’ll require approximately 1 kg of beetroots for this recipe.
- White vinegar: This is the key ingredient that imparts the tangy and acidic flavor to the pickled beetroot. You’ll need approximately 500 ml of white vinegar for this recipe.
- Sugar: Sugar is used to balance the vinegar’s acidity and add sweetness to the pickled beetroot. You’ll need around 100 g of sugar for this recipe.
- Salt: Salt enhances the flavor and aids in preserving the beetroot. You’ll need about 1 tsp of salt for this recipe.
- Spices: To infuse more flavor and aroma into your pickling liquid, consider adding spices. Common options that pair well with beetroot include bay leaves, peppercorns, mustard seeds, cloves, and cinnamon sticks. You can use a combination of these spices or choose your favorites. Around 2 tbsp of spices should suffice for this recipe.
- Jars: You’ll need clean and sterilized glass jars for storing your pickled beetroot. While any jar size will do, ensure they have tightly sealing lids. You’ll need enough jars to accommodate approximately 1.5 liters of pickled beetroot.
2. How to Pickle Beetroot: Step by Step Instructions
Once you’ve assembled all the necessary ingredients and equipment, you can commence the process of pickling your beetroot by following these steps:
- Begin by washing and trimming the beetroots, making sure to remove any dirt and leaves. Proceed to peel the beetroots and cut them into bite-sized pieces, or leave them whole if they are sufficiently small.
- Place the prepared beetroots into a large pot and cover them with water. Bring the water to a boil and cook the beetroots until they reach a tender consistency, taking care not to overcook them. This duration may vary from 15 to 45 minutes, depending on the size and freshness of the beetroots. Test their doneness by inserting a fork or knife.
- Drain the beetroots and allow them to cool slightly, then transfer them to a spacious bowl and set them aside.
- In a separate pot, combine vinegar, sugar, salt, and spices. Bring this mixture to a boil while stirring until the sugar and salt have dissolved. Reduce the heat and let the pickling liquid simmer for approximately 10 minutes, allowing it to slightly reduce and absorb the flavors of the spices.
- Pour the hot pickling liquid over the beetroots and toss them well to ensure they are thoroughly coated. Let this mixture cool completely at room temperature.
- Pack both the beetroots and the pickling liquid into sterilized jars, leaving some space at the top. Seal the jars securely and store them in a cool, dark place for at least a week, or up to a month, before opening. If preferred, you can refrigerate the jars to extend their shelf life for up to 6 months.
3. Storing Your Pickled Beetroot
- Transfer the pickled beetroot and the brine into sterilized glass jars with tight-fitting lids.
- Ensure that the beetroot slices are fully submerged in the brine to preserve their freshness.
- Seal the jars and store them in a cool, dark place for at least a week to allow the flavors to develop. Refrigerating your pickled beetroot can extend their shelf life.
Pickling beetroot is a simple and delicious way to preserve and enjoy this nutritious vegetable. You can easily make your own pickled beetroot at home, using a few basic ingredients and some spices. Pickled beetroot can add a burst of color and flavor to any meal, and it also makes a great gift for your friends and family. Try this recipe today and see how easy and fun it is to pickle beetroot.
>>> See more: How to Pickle Jalapenos: A Guide for Spicy and Tangy Snacks
4. FAQs
4.1. What’s the basic process for pickling beetroot?
The basic process involves cleaning, peeling, and slicing beetroot, boiling it until tender, preparing a pickling solution with vinegar, sugar, and spices, and then submerging the beetroot slices in the solution before sealing them in jars.
4.2. Do I need to cook the beetroot before pickling it?
Yes, it’s essential to cook the beetroot until it’s tender before pickling. This can be done by boiling or roasting the beetroot until you can easily insert a fork into it.
4.3. What kind of vinegar should I use for pickling beetroot?
White vinegar or apple cider vinegar are commonly used for pickling beetroot. They provide the necessary acidity and flavor. You can also experiment with other vinegar types for different flavor profiles.
4.4. How long does it take for pickled beetroot to be ready to eat?
While the beetroot will have some flavor after a day or two, it’s best to let it sit in the pickling solution for at least a week to develop its full flavor.
