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Homemade pickled beets
Side Dish

Homemade pickled beets

Classic homemade pickled beets in a sweet-tangy brine. A natural side for meatballs, liver pâté and open-faced sandwiches.

TraditionalEverydaySnackSide DishVeganGluten-free
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Rate:
0.0 (0)
60 min total
1 servings
Very Easy

Ingredients

servings
Units
  • 2.2 lb raw beets
  • about 0.8 cup clear vinegar
  • about 0.8 cup water
  • 7.1 oz sugar
  • 5 stk bay leaves
  • ½ tsp whole peppercorns

Instructions

  1. 1

    Cook the beets

    1. Rinse the beets well and cook them in plenty of water until tender.
    45 min
    Pot
  2. 2

    Peel and cut

    1. Drain, let the beets cool slightly, slip off the skins and cut into slices or cubes.
    10 min
    KnifeCutting Board
  3. 3

    Cook the pickling brine

    1. Add vinegar, water, sugar, bay leaves and peppercorns to a saucepan.
    2. Heat while stirring until the sugar has dissolved.
    5 min
    Pot
  4. 4

    Jar them

    1. Put the beets in a clean jar.
    2. Pour the hot brine over so the beets are fully covered.
    5 min
  5. 5

    Rest and store

    1. Let the beets cool, seal the jar and refrigerate.
    2. The beets are best after 1 day.
    1440 min

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Details

Nutrition

Calories

45kcal

Protein

1g

Fat

0g

Carbs

9g

Serving Size

40g

Serving

Suggestions

  • • Serve as a classic tangy side.

Side Pairings

  • • Liver pâté

Dessert Pairings

  • • Fruit

Storage

Fresh

  • • Duration: 30 days
  • • Temperature: 5°C
  • • Method: Store in a sealed jar in the fridge.

Tips

Preparation

  • • Use beets of similar size for even cooking.

Serving

  • • Pickled beets add both color and acidity to the meal.

Variations

Flavor

  • Add cloves for a more classic flavor.

Health

  • Reduce the sugar for a sharper version.

Method

  • Use beet cooking water in the brine for deeper color.

Toppings

  • None

Author

C

Camilla

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Comments

Author

C

Camilla