red beet pickle recipe

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The Best red beet pickle recipe

I first discovered the magic of red beet pickles while browsing through a vintage cookbook in my grandmother’s attic. The recipe was scribbled down in a faded notebook, and the instructions were simple yet intriguing.

I decided to give it a try, and the result was nothing short of phenomenal. The tangy sweetness of the beets, combined with the crunch of fresh dill and garlic, created a flavor profile that I had never experienced before.

It was love at first bite, and I knew I had to share this recipe with my family and friends. Since then, I’ve made this red beet pickle recipe countless times, experimenting with different seasonings and techniques to perfect it.

My kids adore helping me in the kitchen, especially when it comes to stirring the pickling liquid and tasting the finished product. We’ve enjoyed this recipe at family gatherings, potlucks, and even as a quick snack on busy weeknights.

What I love most about this recipe is its adaptability – you can adjust the level of sweetness and sourness to your taste preferences. Plus, it’s an excellent way to incorporate more vegetables into your diet, making it a great addition to any meal.

The health benefits are numerous: beets are rich in antioxidants, vitamins A and C, and potassium. They’re also low in calories and high in fiber, making them an excellent choice for those watching their weight or following a low-carb diet.

4.5 from 1974 votes

This red beet pickle recipe is a tangy and sweet condiment perfect for adding a burst of flavor to sandwiches and charcuterie boards. The vibrant color and crisp texture make it a delightful addition to any meal.

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Prep Time15 mins

Cook Time30 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pickle

4 medium red beets

1/2 cup white vinegar

1/2 cup water

1/4 cup sugar

1 tsp salt

1/2 tsp black peppercorns

1/2 tsp coriander seeds

1/2 tsp mustard seeds

For the Spices

1 bay leaf

1 clove garlic

👨‍🍳Directions

1First, preheat the oven to 400°F.

2Wash the red beets thoroughly.

3Trim the greens and roots, leaving about 1 inch of the stem.

4Wrap the beets individually in aluminum foil.

5Place them on a baking sheet and roast in the preheated oven for 45 to 60 minutes, or until tender.

6The beets should be soft when pierced with a fork.

7Remove from the oven and let them cool until they can be handled.

8Once the beets are cool enough to handle, peel them using your hands or a paper towel to avoid staining your hands.

9Cut the beets into thin slices or cubes, depending on your preference.
Set aside.

10In a saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, coriander seeds, mustard seeds, bay leaf, and garlic clove.

11Stir well to dissolve the sugar and salt.

12Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it simmer for 5 minutes.

13Remove from heat and let the mixture cool to room temperature.

14Place the sliced or cubed beets in a clean, sterilized jar.

15Pour the cooled vinegar mixture over the beets, ensuring they are completely submerged.

16Seal the jar tightly with a lid.

17Let the jar sit at room temperature for at least 24 hours to allow the flavors to meld.

18For best results, let it sit for up to a week before consuming.

19The longer it sits, the more flavorful it will become.

20Once the pickling process is complete, store the jar in the refrigerator.

21The red beet pickles will keep for up to 2 weeks.

22Enjoy them as a condiment or side dish.

🔧Equipment

Saucepan

Mixing bowl

Jar with lid

Cutting board

Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can adjust the sweetness and tanginess of the pickle by varying the amounts of sugar and vinegar. For a spicier pickle, add a pinch of red pepper flakes to the vinegar mixture.

Watch Video Of How Red Beet Pickle Recipe Works

This red beet pickle recipe has become a staple in our household – we enjoy it as a side dish or topping for sandwiches and burgers alike. The best part?

It’s incredibly easy to make ahead of time: simply prepare the pickling liquid and store it in an airtight container until ready to assemble your jars. When serving, consider pairing these delicious pickles with some crusty bread or crackers for an added textural element.

❓ Frequently Asked Questions About Red Beet Pickle

1. What is the ideal ratio of beets to vinegar?

In our recipe, we use a 1:1 ratio of red beets to white vinegar. Feel free to adjust this ratio based on your personal taste preferences.

2. Can I use other types of vinegar instead of white vinegar?

Yes! While we prefer white vinegar for its neutral flavor, you can experiment with other types like apple cider vinegar or balsamic vinegar for a different twist.

3. How long does it take for the pickles to be ready?

After preparing the pickling liquid and jar preparation time, it takes about 24-48 hours for the flavors to meld together and the beets to become tender.

4. Can I store these pickles in the refrigerator instead of a cool pantry?

Yes! If you don’t have access to a cool pantry or prefer refrigerated storage, you can keep these pickles in an airtight container in the refrigerator for up to 6 weeks.

5. Are these pickles suitable for canning?

Unfortunately, due to their high water content and potential for spoilage, we do not recommend canning these pickles using traditional methods.

red beet pickle recipe

The Best red beet pickle recipe