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How Can I Pickle Beetroot?

To pickle beetroot, you need sterilized preserving or preserving jars, a pot full of boiling water and vinegar. Since it then has a longer shelf life, it makes sense to simply pickle the beetroot sour. It is up to you which type you use. Mild wine vinegar is often the first option. You can also use balsamic vinegar for beetroot pickling. Whichever variety you use, it serves as the basis for the vinegar decoction, which only follows in the second step. First, wash the tubers and place them in a large pot with cold water and salt. When the liquid boils, set the temperature to a low level and give the beets about half an hour. Then pour and quench them, let them cool and finally peel them. When the tuber is cooked, the peel can be easily removed before you slice the root vegetables and fill them in the sterilized jar.

Pickling beets: recipe without sugar – but with flavors

Sugar is not a must. You can also pickle the beets without sweet flavors. For example, use spices such as cloves, pepper, allspice, bay leaves, but also coriander seeds, or even Szechuan pepper. Your vinegar brew can also be flavored with ginger, citrus peel, horseradish, or apples. Pickling beetroot sweet and sour is also an option – although you will of course need sugar for this. Heat the broth to pour it hot over the sliced ​​tubers. If you want to pickle beetroot Greek, you need garlic and white wine vinegar. Refine the brew with a little lemon zest, which gives the preserved vegetables the finishing touch! Our beetroot recipes will tell you what you can still do with the tuber in the kitchen.

A must: sterilize glasses

Pickled correctly and stored in a cool place, beetroot will keep for several months. It is important that you sterilize the jars in advance. To do this, wash them while you bring water to a boil at the same time. When it fizzes, pour it into the glasses and let them sit for at least a minute before emptying them again. Do not dry the vessels with the tea towel, but wait until the air has done the job before you first add the beetroot alternately with the onion slices (if you use them) and then the vinegar. We also have other tips on how to preserve food.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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