I’m so excited to share this easy beetroot pickle recipe with you all. I’ve been making it for years, and it’s a staple in our household. The first time I tried it was at my grandmother’s house, and I was hooked.
She would make it for family gatherings and special occasions, and it was always a hit. The sweet and tangy flavors of the beets paired perfectly with the crunch of the pickling spices, and I was in love. Over the years, I’ve tweaked the recipe to make it even easier and faster to prepare.
Now, I can make a batch in under an hour, and it’s perfect for daily eating or as a side dish for any occasion. The best part is that it’s incredibly healthy, packed with antioxidants and fiber from the beets. My kids love helping me in the kitchen, and they’re always eager to taste the pickles before they’re even ready to eat.
It’s become a fun family tradition that we all look forward to every week. One of the things I love about this recipe is that you can customize it to your taste by adding different spices or herbs. My favorite addition is a pinch of cumin seeds, which adds a nice warmth to the pickles without overpowering them.
The other day, I made a batch with some fresh dill from our garden, and it was amazing how well the flavors complemented each other.
Easy Beetroot Pickle
4.8 from 537 votes
This quick and tangy beetroot pickle is made with simple ingredients and requires no canning. It adds a vibrant, earthy-sweet flavor to sandwiches, salads, or cheese boards.
4 medium beetroots (about 500g), peeled and thinly sliced
1 cup apple cider vinegar
1/2 cup water
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon mustard seeds
1/2 teaspoon black peppercorns
2 cloves garlic, smashed
1 bay leaf
👨🍳Directions
1Place the sliced beetroots in a large mixing bowl and set aside.
2In a medium saucepan over medium-high heat, combine the apple cider vinegar, water, sugar, salt, mustard seeds, black peppercorns, garlic, and bay leaf.
3Bring the mixture to a rolling boil, stirring occasionally until the sugar and salt fully dissolve, about 3 to 4 minutes.
4Pour the hot pickling liquid over the beetroot slices, ensuring they are completely submerged.
5Let the mixture cool at room temperature for 20 minutes; the beetroots will soften slightly and the liquid will take on a deep magenta color.
6Transfer the beetroot and all the liquid into a sterilized glass jar, pressing down gently to remove air pockets.
7Seal the jar tightly and refrigerate for at least 2 hours before serving; the pickle will keep for up to 3 weeks in the fridge.
For a milder pickle, reduce the mustard seeds to 1/2 teaspoon. The pickle flavor improves after 24 hours in the fridge. Use a mandoline for uniform thin slices.
Watch Video Of How Easy Beetroot Pickle Works
This easy beetroot pickle recipe is a game-changer for any occasion or daily meal prep. Not only are they deliciously tangy and sweet, but they’re also incredibly healthy with loads of antioxidants and fiber from the beets.
My family loves helping me make these pickles every week – they’re such a fun family tradition! We enjoy them on sandwiches as a crunchy topping or as a side dish for burgers or grilled meats.
❓ Frequently Asked Questions About Beetroot Pickle
What are the health benefits of beetroot pickles?
Beetroot pickles are an excellent source of antioxidants, vitamins A and C, potassium, and fiber. They have been shown to lower blood pressure, improve digestion, and even help prevent certain cancers.
Can I use store-bought pickling spice instead of making my own blend?
While store-bought pickling spice can be convenient, making your own blend allows you to customize the flavors to your liking. Plus, you can control the amount of salt used in your recipe.
How long do beetroot pickles keep in the fridge?
Beetroot pickles will keep in the fridge for up to 6 months when stored properly in an airtight container. You can also freeze them for longer storage.
Can I use red beets instead of golden beets?
Both red and golden beets work well in this recipe; however, golden beets have a sweeter flavor that pairs better with some spices.
Do I need to soak the beets before making pickles?
Soaking the beets helps remove some of their natural bitterness but isn’t necessary if you’re using sweet beets like golden ones.
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