Pickled beetroot recipe is one of the most wanted recipes lately. Actually, I prepared the recipe for quite some time ago, but I could not find the opportunity to share it. Just when it is beetroot season, now is the time.
I try to add a pickle recipe to my winter preparations every year. For example, I shared a recipe for pickled cabbage last year and now is the right time to remind those who need it when the season has arrived. Now I realized that this year, this is the second pickle recipe along with the low sodium pickled pepper recipe. I completed my winter preparations with erişte, tarhana and sugar free marmalade recipe.
I haven’t been making canned tomatoes since I moved to Spain. Because here the canning jar is more expensive than the canned organic tomatoes I bought from the grocery store. Since it would be wasteful to spend so much effort and cost twice the price, I buy it when necessary. So I have time and space for recipes such as pickles and marmalade, which are both more pleasurable to me to make and eat.
If we go back to pickled beetroots … As you can guess as we cook the beetroots, it is soft. While eating, the vinegar is not smelt directly, but it is sour. If you don’t want to feel the sourness that much, you can reduce the amount of vinegar. Likewise, you can increase or decrease the amount of salt according to your taste. The most important point about salt is to use brine salt. Table salt is not suitable for canning and pickling.
As I mentioned in the ingredients, you can use any kind of vinegar. You don’t need to ask each vinegar separately, you can also use the vinegar you are thinking of right now. If you don’t want to use vinegar, you can also use lemon juice. You can still adjust the amount according to your taste.
Enjoy the recipe…
- 500 g beetroot,
- 2.5 cups of water,
- 1/2 cup any kind of vinegar,
- 1 tablespoon of brine salt.
- Peel the beetroots, cut them in half and take them into a sauce pan,
- Add the water and cook with the lid closed until they are softened,
- Remove from the heat and wait until it cools completely,
- Slice the cooled beetroots and share them in glass jars,
- Add vinegar and salt to the water you boiled in the beetroots and mix until the salt dissolves,
- Divide the water into jars (if it’s not enough, you can add more boiled and cooled water to cover them),
- Cover the lids and leave at room temperature away from sun for 5-7 days.