Pickled Beetroot is an easy-to-make summer recipe that combines sweet and sour flavors. Traditionally preserved beets are cooked, peeled and kept in the refrigerator for about a week before they are ready. But, as a last resort, you can make marinated beets that are ready the same day. If you love pickled beets and want to consume them for up to a year, follow the instructions for sealing them in canned jars.
- 1/2 kg fresh whole beets
- 2 cups of apple cider vinegar
- 2 cups of water
- 2 cups of crystal sugar
- 3 cloves of garlic, chopped in half
Preserve ready in 1 day
- 1 bunch of beets (4-5)
- 1/4 cups apple cider vinegar
- 1 tablespoons of sugar
- 1 tablespoons of olive oil
- 1/2 teaspoon of dried mustard
- Salt and pepper
Method 1 of 3: Traditional Canning
Step 1. Wash and cut the beets
Fresh beets usually come with some dirt, so use a vegetable brush to wash them if necessary. On a cutting board, remove leaves and stalks with a sharp knife.
- When picking the beets, make sure they are firm and free from bruises. Soft or faded beets are not fresh enough for canning. Use top quality beets.
- If the beets come with the leaves, you can save them for sauteing and prepare a tasty side dish. The beet leaves are delicious, chopped and sautéed in butter or oil.
Step 2. Boil the beets
You need to cook them well before you can preserve them, and the most common way to do this is to boil them. Place the beets in a medium-sized pot of water. Boil and then reduce heat. Cover the pan and cook for 25 to 30 minutes.
There is another way to cook beets: you can roast them. This will result in slightly different texture and flavor. Wrap the beets in aluminum foil and roast them at 180°C until they are completely cooked
Step 3. Remove the beets from the water and peel them
They should have a smooth texture and the skin should come off easily. Allow them to cool for a few minutes before handling them.
Step 4. Cut the beets on the cutting board
It is common to slice them for pickling, but you can also cut them into four pieces or into small pieces. Whole beets will take longer to pickled than sliced ones. When finished, place the beets in one or more large pots.
- Glass jars are the best containers for preserving beets, as the glass will not react with the brine.
- Do not use metal or plastic containers as these materials can react with the brine and contaminate beets.
Step 5. Prepare the brine
Add vinegar, water, sugar and garlic to the pan. Boil, stirring occasionally, then lower the heat. Allow the mixture to cook for five minutes, then remove from heat and allow to cool.
Step 6. Pour the cold brine broth over the beets in the pot
You should have enough broth to cover them completely. Cover the pot and place it in the fridge.
Step 7. Keep the beets in the refrigerator for at least a week
Stir the mixture from time to time so that the brine penetrates them completely. Preserved, they can be stored in the refrigerator for up to three months.
Method 2 of 3: Canned ready in 1 day
Step 1. Wash and cut the beets
Clean up any dirt using a vegetable brush. On a cutting board, remove stalks and leaves from the beets. Reserve the sheets for cooking separately, if you prefer.
Step 2. Boil the beets
Place them in a medium-sized pot, cover with water and boil the beets for 30 minutes. Remove from heat and let cool. When ready, the beets should be soft and their husks should come off easily.
Step 3. Peel and cut the beets
Remove them from the water and use your hands to remove the husk, which should come off without difficulty. On the cutting board, cut them into quarters or into slices.
Step 4. Make the marinated broth
Mix vinegar, sugar, olive oil and dried mustard in a small bowl. Stir the ingredients, adding salt and pepper to taste.
Step 5. Mix the marinade and beets
Mix everything in a bowl and cover with plastic wrap or aluminum foil. Marinate the beets for 30 minutes at room temperature.
Step 6. Cool the beets
If you prefer not to serve them at room temperature, store them, covered, in the refrigerator for an hour, and serve the beets cold.
Step 7. You're done
Method 3 of 3: Beets in Sealed Canning
Step 1. Sterilize the glass jars
You can boil them for 10 minutes or wash them on the hottest cycle in the dishwasher. Also sterilize the lids. When finished, dry everything until ready to use.
Step 2. Prepare the pressure sterilizer
Follow the manufacturer's instructions to prepare your sterilizer and seal the jars. In addition to the pressure sterilizer, there is the method of immersing the glasses in boiling water (bain-marie). This method eliminates the air contained in the beets and creates a vacuum inside the pots.
Step 3. Boil and peel the beets
After washing and removing the leaves, place the beets in a large pot and cover them with water. Boil them for 30 minutes, until the skin starts to come out on its own. Allow to cool before peeling them.
Step 4. Cut them into 3 cm pieces
Cutting them into small pieces will allow you to keep more beets and the spices will penetrate the pieces more easily.
Step 5. Make the marinade
Using the traditional pickling method, mix the vinegar with water, sugar and garlic in a large pot. Boil all ingredients.
Step 6. Add the beets to the marinated broth
Carefully place the beets in the boiling broth and simmer for 5 minutes. Make sure the mixture has boiled before pouring it into the pots.
Step 7. Distribute the beets and broth between the pots
Fill each pot, leaving 2 cm of space between the contents and the lid. It is important to leave this space so that the windows do not open due to pressure. Close the screw caps, but do not overtighten.
Step 8. Place the jars in the sterilizer to process the beets
Operate the sterilizer following the manufacturer's instructions. The default processing time for beets is 30 minutes, but this can vary depending on the type of sterilizer you are using as well as your altitude.
Step 9. Allow pots to cool after processing
Remove them from the sterilizer using tweezers and let them rest on the counter until they reach room temperature.
Step 10. Check caps before storing
If the pots are properly sealed, the lids must be tight. Remove the glass seals without removing the covers to make sure they are securely in place. Store pots tightly sealed in a cool, dark pantry. Its validity lasts about one year if kept in proper conditions.
If the caps pop out when you remove the seals, the seal has not been properly made. You can still consume the beets if you put the jar in the fridge right away, but you won't be able to store the beets for a year with the others that have been properly sealed
- To ensure even cooking, buy beets of the same size.
- Reserve the beet leaves and serve them braised or in salads.