Classic pickled beetroot
1 serving
120 minutes
Pickled beetroot is a classic dish of European cuisine that combines the sweetness of the root vegetable with the spiciness of seasonings. This recipe has its roots in winter preservation traditions when vegetables were canned for long storage. Beetroot infused with the aromas of bay leaves, cloves, and black pepper acquires a rich flavor with a slight tang from vinegar. It can be served as an independent appetizer, added to salads, or used as a side dish for meat dishes. Pickled beetroot perfectly complements both cold and hot appetizers and brings brightness and freshness to traditional recipes. Its simplicity in preparation makes it accessible to everyone, while its rich taste transforms an ordinary vegetable into an exquisite culinary accent.
1
Wash the beetroot, peel it, place it in a pot, cover with water and boil until soft for about 1-1.5 hours.
- Beet: 1000 g
- Water: 0.5 l
2
Remove the beet from the broth, let it cool slightly, and slice it (into strips, cubes, or grate it; small young beets can be left whole).
3
Place the beetroot in clean jars.
4
Prepare the marinade. Pour water into a pot, add salt, sugar, peppercorns, cloves, and bay leaf, pour in vinegar, mix everything and bring to a boil.
- Water: 0.5 l
- Salt: 1 teaspoon
- Sugar: 25 g
- Black peppercorns: 5 piece
- Carnation: 5 piece
- Bay leaf: 2 pieces
- Vinegar 9%: 80 ml
5
Pour the boiling marinade over the beets so that it completely covers them, and cover the jars with lids.
- Water: 0.5 l
6
After the marinade cools down, place the beet jars in the refrigerator. The beets will be ready in 8–12 hours. Store the pickled beets in the refrigerator.