Pickle lovers, unite! If you’re a fan of preserving fruits and vegetables with vinegar, spices, and other delicious ingredients, it’s time to turn your attention to an oft-overlooked root vegetable: beetroot. Pickling beetroots not only extends their shelf life but also enhances their natural sweetness and earthy flavors. In this article, we’ll walk you through the process of how to pickle beetroot so you can enjoy this vibrant, tasty treat all year round.

Ingredients:

– 2 lbs. fresh beetroots

– 2 cups apple cider vinegar or white vinegar

– 1 cup granulated sugar

– 1 cup water

– 1 tsp kosher salt

– 1 tsp whole black peppercorns

– 1 tsp whole allspice berries

– 1/2 tsp whole cloves

– 2 bay leaves

– 4 sterilized pint jars with lids

Instructions:

1. Prepare the Beetroots

Wash the beetroots thoroughly under cold water to remove any dirt or debris. Trim off the stems and leaves, leaving about 1 inch of the stem attached. Reserve the leaves for a future use if desired.

2. Cook Beetroots

In a large pot filled with water, bring it to a boil and add the beetroots carefully. Boil the beetroots for about 30 minutes or until they can be easily pierced with a knife.

3. Cool Beetroots

Once cooked, use a slotted spoon to transfer the beetroots to a large bowl filled with ice-cold water. Allow them to cool for about 5 minutes before handling.

4. Peel and Slice Beetroots

Using your hands or a paring knife, gently remove the skin from the cooled beetroots – they should easily slip off when lightly squeezed. Slice the beetroots to your desired thickness and set aside.

5. Prepare the Pickling Solution

In a small saucepan, combine vinegar, sugar, water, salt, black peppercorns, allspice berries, whole cloves, and bay leaves. Bring the mixture to a boil, then reduce heat and let it simmer for 5 minutes.

6. Pack Jars with Beetroots and Pickling Solution

Divide the sliced beetroots evenly among the sterilized jars. Pour the hot pickling solution over the beetroots in each jar, leaving a 1/2-inch headspace at the top.

7. Seal Jars

Wipe the rims of each jar using a clean cloth to remove any residue. Place the lids on top of the jars and screw on the bands until they’re just tight enough to hold but not too snug.

8. Process Jars (Optional)

For longer shelf life or if you prefer softer pickled beetroots—process jars in a boiling water bath for 10 minutes. Allow them to cool completely before storing them in a cool, dark place for at least two weeks prior to consuming.
And there you have it! By following these easy steps, you now know how to pickle beetroot at home. Enjoy your homemade pickled beetroot on salads, sandwiches or as an accompaniment to your favorite dishes. Patience is key; allow them to mellow for several weeks before savoring them to experience their full flavor potential!