spicy pickled beetroot recipe

Written ByJenny Smyth Posted on
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The Best spicy pickled beetroot recipe

I’m so excited to share with you my favorite spicy pickled beetroot recipe. This dish has been a staple in my household for years, and it’s perfect for any occasion, whether it’s a family gathering or just a quick weeknight meal. The story behind this recipe is quite fascinating.

Beetroot has been a part of Eastern European cuisine for centuries, and the pickling process adds a tangy and slightly sweet flavor that complements the earthy taste of the beets. The key technique behind this recipe is to use a combination of sugar, vinegar, and spices to create a syrupy liquid that coats the beets evenly. This is where the magic happens, and I’m excited to share the details with you.

One of the reasons I love this recipe is that it’s incredibly easy to make. Simply slice up some beets, combine them with the pickling liquid, and let them sit in the fridge for a few days. The longer they sit, the more flavorful they become.

My kids adore helping me make this recipe, as it’s a fun process that involves slicing up vegetables and watching them transform into something delicious. This recipe is also incredibly versatile. You can serve it as a side dish, add it to salads, or use it as a topping for burgers or sandwiches.

The possibilities are endless, and I love experimenting with different combinations to find new ways to enjoy this delicious dish. In terms of health benefits, beetroot is an excellent source of fiber, vitamins, and minerals. The pickling process helps preserve these nutrients, making it an excellent addition to your diet.

Plus, the spices used in this recipe have anti-inflammatory properties that can help reduce stress and promote overall well-being.

Spicy Pickled Beetroot

4.5 from 1532 votes

This spicy pickled beetroot recipe is a tangy and fiery twist on classic pickled beets. Perfect as a side dish or condiment, it adds a vibrant kick to any meal.

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

🥘Ingredients

For the Pickling Liquid

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

For the Beetroot

4 medium beetroots
1 tbsp olive oil
1 tsp salt

👨‍🍳Directions

1Preheat the oven to 375°F.
2Wrap each beetroot in aluminum foil, place on a baking sheet, and roast for 30-35 minutes.
3The beets are done when you can easily pierce them with a fork.
4While the beets are roasting, prepare the pickling liquid.
5Combine water, white vinegar, sugar, and salt in a saucepan.
6Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
7Reduce heat to low and add red pepper flakes, black peppercorns, coriander seeds, mustard seeds, and bay leaf.
8Simmer for 5 minutes to allow the flavors to meld, then remove from heat.
9Once the beets are cooled enough to handle, peel them under cold running water.
10Beetroot skins should slip off easily.
11Slice the beets into thin rounds and place them in a clean mason jar.
12Pour the hot pickling liquid over the beetroot slices, ensuring they are fully submerged.
13If necessary, use a spoon to press the beets down.
14Seal the jar tightly and let it cool to room temperature.
15Once cooled, store the jar in the refrigerator.
16The pickled beetroot will be ready to eat after 24 hours, but the flavor will develop and intensify over the next few days.
17Keep refrigerated for up to 2 weeks.

🔧Equipment

Saucepan
Mixing bowl
Cutting board
Chef’s knife
Mason jar with lid

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 1.5g❤️Cholesterol: 0mg🧂Sodium: 3200mg🌾Total Carbs: 70g🥦Dietary Fiber: 10g🍬Sugars: 50g🥩Protein: 5g

📝Notes

Tips: Wear gloves when handling beets to avoid staining your hands. Adjust the amount of red pepper flakes to taste for a milder or spicier pickle.

This spicy pickled beetroot recipe is always a good idea for any occasion. It’s perfect for family gatherings or just a quick weeknight meal.

You can serve it as a side dish, add it to salads, or use it as a topping for burgers or sandwiches. The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients.

❓ Frequently Asked Questions About Spicy Pickled Beetroot

Q1: What type of beets should I use for this recipe?

You can use either fresh or frozen beets for this recipe. Fresh beets will give you the best flavor and texture, but frozen beets will still work well if you don’t have access to fresh ones.

Q2: How long do I need to let the beets sit in the pickling liquid?

The longer you let the beets sit in the pickling liquid, the more flavorful they will become. I recommend letting them sit for at least 24 hours before serving.

Q3: Can I adjust the level of spiciness in this recipe?

Yes, you can adjust the level of spiciness in this recipe by adding more or less chili flakes depending on your personal preference.

Q4: How do I store leftover pickled beetroot?

You can store leftover pickled beetroot in an airtight container in the fridge for up to 2 weeks. Make sure to keep it away from direct sunlight and heat sources.

Q5: Can I make this recipe in bulk?

Yes, you can make this recipe in bulk by doubling or tripling the ingredients depending on your needs.

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