Pickled Beetroot Recipe

AuthorChefLuhCategory
Yields1 Serving
Prep Time7 daysCook Time45 minsTotal Time7 days 45 mins

Takes a week or two to pickle, but it's definitely worth the wait.

 1 kg Beetroot
 500 ml Vinegar
 ¼ tsp Salt
 Water
1

Put your beets in a pot and add enough water to cover them. Add 1 tbsp of vinegar. This will help keep the beets from bleeding. Close your pot and bring to boil.

2

Once boiling reduce heat and let it simmer for 45 minutes to 1 hour, or until you can stick a fork into your beets and it goes in easily. When done drain your beets and run them under cold water until they cool down.

3

Peel your beets and chop then up in any size or pattern you desire.

4

Put your chopped beets and salt in your empty glass bottle. Add your vinegar and fill it to the brim. Close your bottle tightly. Leave for about 1-2 weeks. They should be ready after 2 weeks.

5

Serve and enjoy!

Nutrition Facts

Serving Size 1kg pickle beets

Servings 1


Amount Per Serving
Calories 483

 

Ingredients

 1 kg Beetroot
 500 ml Vinegar
 ¼ tsp Salt
 Water

Directions

1

Put your beets in a pot and add enough water to cover them. Add 1 tbsp of vinegar. This will help keep the beets from bleeding. Close your pot and bring to boil.

2

Once boiling reduce heat and let it simmer for 45 minutes to 1 hour, or until you can stick a fork into your beets and it goes in easily. When done drain your beets and run them under cold water until they cool down.

3

Peel your beets and chop then up in any size or pattern you desire.

4

Put your chopped beets and salt in your empty glass bottle. Add your vinegar and fill it to the brim. Close your bottle tightly. Leave for about 1-2 weeks. They should be ready after 2 weeks.

5

Serve and enjoy!

Pickled Beetroot Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *