Pickled Beetroot – Classic Recipe for Winter
I have prepared pickled beetroot many times, especially in late autumn when it’s abundantly available in markets. I usually clean the beets, cut them into whatever shape I feel like – sometimes cubes, other times thicker slices – and pack them into jars with horseradish, pepper, and mustard seeds. It’s easy to make, but you need a bit of patience for the pickling process. No jar is missing from the pantry in winter.
Quick Info
Total time: about 1 hour (plus at least 3-4 weeks of waiting for pickling)
Actual preparation time: 30-40 minutes
Liquid boiling time: 5-10 minutes
Servings: for 4 jars of about 500 ml each
Difficulty: easy
Recipe type: preserves/pickles for winter
Ingredients
4 medium or large beetroots
1 liter vinegar
1 liter water
200 g sugar
3 tablespoons salt (for pickling)
horseradish (a few pieces/slices for each jar)
peppercorns (to taste)
mustard seeds (to taste)
2 bay leaves
Preparation Method
1. Wash the beets thoroughly, peel them with a knife or peeler, and cut them into cubes or slices, according to your preference.
2. Prepare the jars: wash them well and place them in the oven to dry for 10-15 minutes at low heat. The lids should also be washed thoroughly and left to dry.
3. Place the beet pieces into the jars without packing them too tightly. Between the pieces, add slices of horseradish (1-2 pieces per jar), a few peppercorns and mustard seeds, to your liking. Add half a bay leaf to each jar if you want a milder flavor.
4. For the liquid: boil 1 liter of vinegar and 1 liter of water in a pot, add the sugar, salt, and bay leaves. Stir and let it come to a boil. Once it starts boiling, turn off the heat.
5. Carefully pour the hot liquid into the jars, little by little, to avoid cracking the glass. It helps to place the blade of a metal knife under the jar to absorb the thermal shock.
6. Immediately seal the jars with their lids. You can turn them upside down for a few minutes, then let them cool to room temperature.
7. Move the cooled jars to a cool, dark place, like a pantry. Wait at least 3-4 weeks before opening the first jar. The beets need time to absorb the pickling flavor.
Why I Make This Recipe Often
I love it because the beets hold up very well over winter and stay crunchy, unlike other vegetables that can become mushy. I can quickly use them in salads or as a side dish. There's no need to boil the beets beforehand, and the flavors are balanced – slightly sweet and a bit spicy from the horseradish.
Tips and Variations
Tips
Let the beets sit for at least a month before tasting. The flavor develops slowly.
Choose firm, fresh beets that are not too large to avoid fibrous texture.
Cut the horseradish into thin slices for easy removal and to avoid interference when serving.
If you want the beets to remain crunchier, don’t slice them too thin.
Substitutions
You can use non-iodized salt specifically for pickling if you have it.
Horseradish can be omitted if you don’t like the spicy flavor, but the beets will have a milder taste.
If you don’t have mustard seeds, it’s not a big deal, but the flavor will be slightly different.
Variations
You can add a few slices of onion to the jar for extra flavor.
If you want the beets to be more sour, increase the vinegar proportion in the liquid.
Some people like to add a teaspoon of cumin, but that’s not traditional.
Serving Ideas
Pickled beetroot goes very well as a simple salad alongside meats or in sandwiches.
You can chop it finely and mix it with a little oil and salt for a quick salad.
Add it next to baked potatoes or in veggie burgers.
Frequently Asked Questions
How long should I wait before consuming the beets?
Ideally, you should leave the jars in a cool place for at least 3-4 weeks. The flavor and texture develop over time. Some prefer to wait even two months.
Do the beets need to be boiled before putting them in the jar?
No, the beets are placed raw into the jars. They will pickle and soften in the hot liquid and during storage.
Can I reduce the amount of sugar?
You can reduce the sugar by 25-30%, but the classic recipe is designed for a balance between sour and sweet flavors. If you use too little, the final taste will be harsher.
What should I do if the liquid decreases after a few days?
If you notice that some of the liquid has evaporated (especially at the beginning), you can quickly boil some new liquid (water, vinegar, salt, sugar) and top it off as needed.
Can I use apple cider vinegar?
You can, but it will significantly change the flavor compared to the classic recipe. It’s best to first make a test jar.
Nutritional Values
The values are estimates for a 100 g serving of pickled beetroot:
Calories: ~55 kcal
Protein: 1 g
Carbohydrates: 12-13 g (natural sugar + added)
Fat: under 0.2 g
Fiber: 2 g
Some of the sugar remains in the liquid; not all of it is absorbed by the beets. Pickles are not a significant source of calories but do contain sugar and salt. Pickled beetroot also provides a few micronutrients (iron, potassium).
Storage and Reheating
An unopened jar can be stored easily for 6-12 months in a cool, dark place. Once opened, keep it in the refrigerator and consume within a week. The beets are not reheated; they are served cold, as a salad or side dish. If the liquid decreases, top it off with a bit of vinegar liquid, water, salt, and sugar.
I have prepared pickled beetroot many times, especially in late autumn when it’s abundantly available in markets. I usually clean the beets, cut them into whatever shape I feel like – sometimes cubes, other times thicker slices – and pack them into jars with horseradish, pepper, and mustard seeds. It’s easy to make, but you need a bit of patience for the pickling process. No jar is missing from the pantry in winter.
Quick Info
Total time: about 1 hour (plus at least 3-4 weeks of waiting for pickling)
Actual preparation time: 30-40 minutes
Liquid boiling time: 5-10 minutes
Servings: for 4 jars of about 500 ml each
Difficulty: easy
Recipe type: preserves/pickles for winter
Ingredients
4 medium or large beetroots
1 liter vinegar
1 liter water
200 g sugar
3 tablespoons salt (for pickling)
horseradish (a few pieces/slices for each jar)
peppercorns (to taste)
mustard seeds (to taste)
2 bay leaves
Preparation Method
1. Wash the beets thoroughly, peel them with a knife or peeler, and cut them into cubes or slices, according to your preference.
2. Prepare the jars: wash them well and place them in the oven to dry for 10-15 minutes at low heat. The lids should also be washed thoroughly and left to dry.
3. Place the beet pieces into the jars without packing them too tightly. Between the pieces, add slices of horseradish (1-2 pieces per jar), a few peppercorns and mustard seeds, to your liking. Add half a bay leaf to each jar if you want a milder flavor.
4. For the liquid: boil 1 liter of vinegar and 1 liter of water in a pot, add the sugar, salt, and bay leaves. Stir and let it come to a boil. Once it starts boiling, turn off the heat.
5. Carefully pour the hot liquid into the jars, little by little, to avoid cracking the glass. It helps to place the blade of a metal knife under the jar to absorb the thermal shock.
6. Immediately seal the jars with their lids. You can turn them upside down for a few minutes, then let them cool to room temperature.
7. Move the cooled jars to a cool, dark place, like a pantry. Wait at least 3-4 weeks before opening the first jar. The beets need time to absorb the pickling flavor.
Why I Make This Recipe Often
I love it because the beets hold up very well over winter and stay crunchy, unlike other vegetables that can become mushy. I can quickly use them in salads or as a side dish. There's no need to boil the beets beforehand, and the flavors are balanced – slightly sweet and a bit spicy from the horseradish.
Tips and Variations
Tips
Let the beets sit for at least a month before tasting. The flavor develops slowly.
Choose firm, fresh beets that are not too large to avoid fibrous texture.
Cut the horseradish into thin slices for easy removal and to avoid interference when serving.
If you want the beets to remain crunchier, don’t slice them too thin.
Substitutions
You can use non-iodized salt specifically for pickling if you have it.
Horseradish can be omitted if you don’t like the spicy flavor, but the beets will have a milder taste.
If you don’t have mustard seeds, it’s not a big deal, but the flavor will be slightly different.
Variations
You can add a few slices of onion to the jar for extra flavor.
If you want the beets to be more sour, increase the vinegar proportion in the liquid.
Some people like to add a teaspoon of cumin, but that’s not traditional.
Serving Ideas
Pickled beetroot goes very well as a simple salad alongside meats or in sandwiches.
You can chop it finely and mix it with a little oil and salt for a quick salad.
Add it next to baked potatoes or in veggie burgers.
Frequently Asked Questions
How long should I wait before consuming the beets?
Ideally, you should leave the jars in a cool place for at least 3-4 weeks. The flavor and texture develop over time. Some prefer to wait even two months.
Do the beets need to be boiled before putting them in the jar?
No, the beets are placed raw into the jars. They will pickle and soften in the hot liquid and during storage.
Can I reduce the amount of sugar?
You can reduce the sugar by 25-30%, but the classic recipe is designed for a balance between sour and sweet flavors. If you use too little, the final taste will be harsher.
What should I do if the liquid decreases after a few days?
If you notice that some of the liquid has evaporated (especially at the beginning), you can quickly boil some new liquid (water, vinegar, salt, sugar) and top it off as needed.
Can I use apple cider vinegar?
You can, but it will significantly change the flavor compared to the classic recipe. It’s best to first make a test jar.
Nutritional Values
The values are estimates for a 100 g serving of pickled beetroot:
Calories: ~55 kcal
Protein: 1 g
Carbohydrates: 12-13 g (natural sugar + added)
Fat: under 0.2 g
Fiber: 2 g
Some of the sugar remains in the liquid; not all of it is absorbed by the beets. Pickles are not a significant source of calories but do contain sugar and salt. Pickled beetroot also provides a few micronutrients (iron, potassium).
Storage and Reheating
An unopened jar can be stored easily for 6-12 months in a cool, dark place. Once opened, keep it in the refrigerator and consume within a week. The beets are not reheated; they are served cold, as a salad or side dish. If the liquid decreases, top it off with a bit of vinegar liquid, water, salt, and sugar.