I don't even want to remember the first time I tried to pickle beets without boiling them first. I cleaned an entire bunch, got my hands dirty up to my elbows (anyone who's worked with beets knows exactly what I'm talking about), and then, when I tasted it, I thought there was no way it could preserve without boiling and sterilization. Well, it did preserve. Moreover, I actually liked that slightly crunchy texture, unlike the boiled ones, which always seemed a bit mushy to me. Since then, I make it this way, always at the end of autumn when I start to crave something tangy to accompany any roast. I've forgotten jars in the pantry, and after about four months, when I opened them... surprisingly, they were even better. Plus, you don't have to spend hours sterilizing or boiling the beets, which is pure gold for me when I'm in a hurry.
If you ask me how long it takes, I can't give you an exact answer; it depends on how quickly you clean the beets and how many jars you end up with. For four large beets, I usually take about an hour, maybe an hour and fifteen minutes in total, from cleaning to sealing the jars. The quantities below yield about 4-5 large jars (800 ml), but if you have smaller jars, you can adjust accordingly. Difficulty? Very low, unless you mind getting your fingers stained purple (I don't even bother putting my hands in lemon water to clean them anymore; I consider it a sign of "working").
What you need (and why):
- 4 large red beets (about 1.5 – 2 kg in total): clearly the stars of the show, they provide flavor, color, and all the charm.
- 1 liter of vinegar (I use white vinegar, 9%, you can use a milder one if you prefer a gentler taste).
- 1 liter of water (to balance the acidity of the vinegar).
- 200-250 g sugar (sugar reduces the sourness and helps preserve; I prefer 250g, but you can use less if you want it tangier).
- 3 tablespoons coarse, non-iodized salt (don't use fine salt or iodized salt, as it can make it mushy).
- 2 bay leaves (for a subtle aroma, but don’t overdo it).
- 1 teaspoon cumin (adds flavor and aids digestion, it’s really good, don’t skip it).
- Peppercorns (about 8-10 per jar).
- Mustard seeds (about the same amount, 8-10 per jar).
- Horseradish root (2-3 thin pieces/slices per jar, it helps with crunchiness and flavor, and... aids preservation).
If you like it spicier, you can add a small piece of hot pepper, but it's not necessary; I stick to the classic version.
How I make it, step by step:
1. I start with the jars: I wash them well with warm water and detergent, then rinse them and put them in the microwave for about 3-4 minutes, empty, to ensure they're dry and have no water left.
2. I peel the beets (if you let them sit in cold water for 10 minutes, it’s easier). I try to cut them as evenly as possible – usually into slices of 0.5-1 cm; sometimes I cut them into cubes or sticks, depending on my mood or how I want them to look on the plate. The important thing is that the pieces aren’t too thick since we’re not boiling them, and I want them to absorb the flavors.
3. I peel the horseradish and cut it into thin pieces, about the size of a finger, but if you have thick roots, use a slicer (it also helps if you have sinus issues, speaking from experience).
4. I start layering the beets in the jars, packing them as tightly as I can. Between the layers, I toss in some slices of horseradish, peppercorns, mustard seeds, and a little cumin. I don’t put all the cumin in here; the rest goes into the liquid. Make sure not to overfill the jars; leave about two fingers of space at the top.
5. For the liquid, in a larger pot, I combine the vinegar, water, sugar, salt, bay leaves, and the remaining mustard and peppercorns. When it starts to boil, I add the cumin, let it simmer for 1-2 minutes, then turn off the heat.
6. I pour the hot liquid over the beets in the jars using a ladle. If I see that it’s not enough to cover everything, I add more; I want everything to be submerged. I try not to pour everything in at once; I let the beets settle for about 20 seconds to release any air, then top off if necessary.
7. I seal the jars tightly with the lids. Then I turn them upside down for 3-5 minutes (I don’t know if it helps or not, but I saw my parents do this). After that, I cover them with a thick blanket and let them cool down until the next day, slowly, just like any other preserves without sterilization.
8. Once they’re cool, I store them in the pantry. I don’t move them too much in the first two days to prevent the liquid from "dancing"; I know from my mother that this helps the flavors meld better.
These beets aren’t meant to be eaten the next day; they need to sit for at least three weeks to "marinate." I’ve opened some after a month, and they were even better, sweet and tangy, and crunchy.
Why do I keep coming back to this recipe, time and again? Besides the fact that I don’t waste time boiling and sterilizing, I love that the beets come out with that slightly raw, sweet flavor, yet still infused with vinegar and spices. They go well with anything: meat, cheese, even as a snack. Plus, you have a homemade preserve, without preservatives or additives, and you know exactly what goes into the jar. Honestly, when I encounter a dry roast, I open a jar, and it transforms the whole meal.
Tips, variations, serving ideas
Useful tips
If you cut the beets too thick, they won’t absorb the flavors and will remain hard as a rock. Don’t skimp on the vinegar, but don’t make it too strong either, as it can be hard to eat. If you have fresh horseradish, don’t skip it; it makes all the difference (it keeps the beets crunchy and is also a natural preservative). Don’t overload with spices, especially bay leaves – too much can make everything bitter. And remember, sugar matters; if your beets are very sweet, reduce the amount a bit.
Substitutions and adaptations
You can use apple cider vinegar if you don’t like wine vinegar, but be aware that it will be sweeter. If you don’t have horseradish or can’t stand it, you can use a little garlic, although it will give a different flavor and won’t keep the beets as crunchy. For a more diet-friendly version, reduce the sugar by half (or even omit it, but the taste will change a bit, and it won’t preserve as well). Always use non-iodized salt, but if you only have fine salt, use less and accept that the beets may soften over time. This recipe is gluten-free from the start, so it’s good for everyone.
Variations
You can add a bit of coriander seeds or allspice if you want to change the flavor (don’t add too much, as it can overpower the beet taste). Some people also add thin slices of carrot for color and a different texture. If you want it spicier, add a few thin slices of red hot pepper.
Serving ideas
Here, it most often appears on a platter with cold cuts and cheeses or alongside a roast. I also put it on a slice of dark bread spread with fresh cheese, and that’s when I feel like I’ve satisfied my craving immediately. It pairs well with baked potatoes or, more simply, with hard-boiled eggs. For those watching their figure, a salad with just beets in vinegar, red onion, and some chopped dill is filling and very tasty.
Frequently asked questions
The beets are too hard; what am I doing wrong?
You probably cut them too thick, or the jar didn’t get enough hot liquid. If you want softer beets, let them marinate longer, or, at the very least, blanch the slices for 2-3 minutes before putting them in the jars.
Can I use boiled beets?
Yes, but the texture will change. Boiled beets will be softer and will absorb the liquid more quickly. In that case, shorten the storage time before opening to 10-12 days.
If I don’t have horseradish, what can I use?
You can add an extra teaspoon of mustard seeds or a little celery root cut into strips, but it’s not quite the same. Horseradish helps with crunchiness and preservation.
How long do they last in the jar?
If the jars are well washed and everything is done cleanly, they can last 9-12 months in a cool, dark place. After opening, keep the jar in the fridge and consume it within 7-10 days.
How tangy does it turn out? Can I adjust the taste?
Yes, you can adjust to your taste: more water and less vinegar for a milder version, or increase the sugar if you want it sweeter.
Can I use brown sugar or another sweetener?
Yes, brown sugar works fine; just know that the liquid will be a bit darker. Other sweeteners (stevia, erythritol) are not ideal for preservation, as they don’t have the same effect as sugar for keeping.
Nutritional values (approximate)
A 100g serving of beets in vinegar (including the liquid) has about 45 kcal, very few fats, around 10g carbohydrates (mostly from beets and sugar), and minimal protein, about 1g or less. Plus, it’s high in fiber, vitamin C, and iron from the beets, and contains zero cholesterol. The added sugar counts, but it’s far from a calorie bomb, especially if you don’t eat the whole jar with a spoon. For those wanting to control their salt intake, you can reduce the amount a bit, but keep in mind that salt helps with preservation. It’s gluten-free and vegan from the start, so it’s suitable for almost everyone. Additionally, beets have natural pigments that are good for circulation.
How to store and reheat
Jars should be kept in a cool, dark place – pantry, cellar, basement. It’s important not to leave them in sunlight or near heat sources, as they can ferment or the liquid can become too sour. After opening, keep the jar in the fridge with the lid tightly sealed. Don’t keep it for more than 10 days after opening, as it starts to lose its texture and flavor (usually, I don’t even get to that point). Beets are not reheated; they are eaten cold, straight from the jar or at room temperature. If you want to use them in a warm salad, you can add them at the end to avoid losing texture. If you notice that the liquid has reduced too much, top it off with a bit of vinegar and water; don’t risk it drying out. From experience, if they’ve softened too much after months, you can cut them into cubes and add them to a yogurt sauce or a cold soup, but they won’t be as tasty as they were at the start.
If you ask me how long it takes, I can't give you an exact answer; it depends on how quickly you clean the beets and how many jars you end up with. For four large beets, I usually take about an hour, maybe an hour and fifteen minutes in total, from cleaning to sealing the jars. The quantities below yield about 4-5 large jars (800 ml), but if you have smaller jars, you can adjust accordingly. Difficulty? Very low, unless you mind getting your fingers stained purple (I don't even bother putting my hands in lemon water to clean them anymore; I consider it a sign of "working").
What you need (and why):
- 4 large red beets (about 1.5 – 2 kg in total): clearly the stars of the show, they provide flavor, color, and all the charm.
- 1 liter of vinegar (I use white vinegar, 9%, you can use a milder one if you prefer a gentler taste).
- 1 liter of water (to balance the acidity of the vinegar).
- 200-250 g sugar (sugar reduces the sourness and helps preserve; I prefer 250g, but you can use less if you want it tangier).
- 3 tablespoons coarse, non-iodized salt (don't use fine salt or iodized salt, as it can make it mushy).
- 2 bay leaves (for a subtle aroma, but don’t overdo it).
- 1 teaspoon cumin (adds flavor and aids digestion, it’s really good, don’t skip it).
- Peppercorns (about 8-10 per jar).
- Mustard seeds (about the same amount, 8-10 per jar).
- Horseradish root (2-3 thin pieces/slices per jar, it helps with crunchiness and flavor, and... aids preservation).
If you like it spicier, you can add a small piece of hot pepper, but it's not necessary; I stick to the classic version.
How I make it, step by step:
1. I start with the jars: I wash them well with warm water and detergent, then rinse them and put them in the microwave for about 3-4 minutes, empty, to ensure they're dry and have no water left.
2. I peel the beets (if you let them sit in cold water for 10 minutes, it’s easier). I try to cut them as evenly as possible – usually into slices of 0.5-1 cm; sometimes I cut them into cubes or sticks, depending on my mood or how I want them to look on the plate. The important thing is that the pieces aren’t too thick since we’re not boiling them, and I want them to absorb the flavors.
3. I peel the horseradish and cut it into thin pieces, about the size of a finger, but if you have thick roots, use a slicer (it also helps if you have sinus issues, speaking from experience).
4. I start layering the beets in the jars, packing them as tightly as I can. Between the layers, I toss in some slices of horseradish, peppercorns, mustard seeds, and a little cumin. I don’t put all the cumin in here; the rest goes into the liquid. Make sure not to overfill the jars; leave about two fingers of space at the top.
5. For the liquid, in a larger pot, I combine the vinegar, water, sugar, salt, bay leaves, and the remaining mustard and peppercorns. When it starts to boil, I add the cumin, let it simmer for 1-2 minutes, then turn off the heat.
6. I pour the hot liquid over the beets in the jars using a ladle. If I see that it’s not enough to cover everything, I add more; I want everything to be submerged. I try not to pour everything in at once; I let the beets settle for about 20 seconds to release any air, then top off if necessary.
7. I seal the jars tightly with the lids. Then I turn them upside down for 3-5 minutes (I don’t know if it helps or not, but I saw my parents do this). After that, I cover them with a thick blanket and let them cool down until the next day, slowly, just like any other preserves without sterilization.
8. Once they’re cool, I store them in the pantry. I don’t move them too much in the first two days to prevent the liquid from "dancing"; I know from my mother that this helps the flavors meld better.
These beets aren’t meant to be eaten the next day; they need to sit for at least three weeks to "marinate." I’ve opened some after a month, and they were even better, sweet and tangy, and crunchy.
Why do I keep coming back to this recipe, time and again? Besides the fact that I don’t waste time boiling and sterilizing, I love that the beets come out with that slightly raw, sweet flavor, yet still infused with vinegar and spices. They go well with anything: meat, cheese, even as a snack. Plus, you have a homemade preserve, without preservatives or additives, and you know exactly what goes into the jar. Honestly, when I encounter a dry roast, I open a jar, and it transforms the whole meal.
Tips, variations, serving ideas
Useful tips
If you cut the beets too thick, they won’t absorb the flavors and will remain hard as a rock. Don’t skimp on the vinegar, but don’t make it too strong either, as it can be hard to eat. If you have fresh horseradish, don’t skip it; it makes all the difference (it keeps the beets crunchy and is also a natural preservative). Don’t overload with spices, especially bay leaves – too much can make everything bitter. And remember, sugar matters; if your beets are very sweet, reduce the amount a bit.
Substitutions and adaptations
You can use apple cider vinegar if you don’t like wine vinegar, but be aware that it will be sweeter. If you don’t have horseradish or can’t stand it, you can use a little garlic, although it will give a different flavor and won’t keep the beets as crunchy. For a more diet-friendly version, reduce the sugar by half (or even omit it, but the taste will change a bit, and it won’t preserve as well). Always use non-iodized salt, but if you only have fine salt, use less and accept that the beets may soften over time. This recipe is gluten-free from the start, so it’s good for everyone.
Variations
You can add a bit of coriander seeds or allspice if you want to change the flavor (don’t add too much, as it can overpower the beet taste). Some people also add thin slices of carrot for color and a different texture. If you want it spicier, add a few thin slices of red hot pepper.
Serving ideas
Here, it most often appears on a platter with cold cuts and cheeses or alongside a roast. I also put it on a slice of dark bread spread with fresh cheese, and that’s when I feel like I’ve satisfied my craving immediately. It pairs well with baked potatoes or, more simply, with hard-boiled eggs. For those watching their figure, a salad with just beets in vinegar, red onion, and some chopped dill is filling and very tasty.
Frequently asked questions
The beets are too hard; what am I doing wrong?
You probably cut them too thick, or the jar didn’t get enough hot liquid. If you want softer beets, let them marinate longer, or, at the very least, blanch the slices for 2-3 minutes before putting them in the jars.
Can I use boiled beets?
Yes, but the texture will change. Boiled beets will be softer and will absorb the liquid more quickly. In that case, shorten the storage time before opening to 10-12 days.
If I don’t have horseradish, what can I use?
You can add an extra teaspoon of mustard seeds or a little celery root cut into strips, but it’s not quite the same. Horseradish helps with crunchiness and preservation.
How long do they last in the jar?
If the jars are well washed and everything is done cleanly, they can last 9-12 months in a cool, dark place. After opening, keep the jar in the fridge and consume it within 7-10 days.
How tangy does it turn out? Can I adjust the taste?
Yes, you can adjust to your taste: more water and less vinegar for a milder version, or increase the sugar if you want it sweeter.
Can I use brown sugar or another sweetener?
Yes, brown sugar works fine; just know that the liquid will be a bit darker. Other sweeteners (stevia, erythritol) are not ideal for preservation, as they don’t have the same effect as sugar for keeping.
Nutritional values (approximate)
A 100g serving of beets in vinegar (including the liquid) has about 45 kcal, very few fats, around 10g carbohydrates (mostly from beets and sugar), and minimal protein, about 1g or less. Plus, it’s high in fiber, vitamin C, and iron from the beets, and contains zero cholesterol. The added sugar counts, but it’s far from a calorie bomb, especially if you don’t eat the whole jar with a spoon. For those wanting to control their salt intake, you can reduce the amount a bit, but keep in mind that salt helps with preservation. It’s gluten-free and vegan from the start, so it’s suitable for almost everyone. Additionally, beets have natural pigments that are good for circulation.
How to store and reheat
Jars should be kept in a cool, dark place – pantry, cellar, basement. It’s important not to leave them in sunlight or near heat sources, as they can ferment or the liquid can become too sour. After opening, keep the jar in the fridge with the lid tightly sealed. Don’t keep it for more than 10 days after opening, as it starts to lose its texture and flavor (usually, I don’t even get to that point). Beets are not reheated; they are eaten cold, straight from the jar or at room temperature. If you want to use them in a warm salad, you can add them at the end to avoid losing texture. If you notice that the liquid has reduced too much, top it off with a bit of vinegar and water; don’t risk it drying out. From experience, if they’ve softened too much after months, you can cut them into cubes and add them to a yogurt sauce or a cold soup, but they won’t be as tasty as they were at the start.
Ingredients
4 large red beets, 1 liter of vinegar, 1 liter of water, 200-250 g of sugar, 3 tablespoons of salt, mustard seeds, peppercorns, 2 bay leaves, 1 teaspoon of cumin