How To Make Pickled Beetroot
A tangy and flavorful dish made with fresh beetroot, pickling spices, and vinegar.
Serves:
Ingredients
- 4 medium-sized beetroots, peeled and sliced
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon pickling spices (such as mustard seeds, peppercorns, and cloves)
Instructions
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In a saucepan, combine vinegar, water, sugar, salt, and pickling spices. Bring to a boil.
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Add the sliced beetroots to the boiling mixture and simmer for 30-35 minutes, or until the beetroots are tender.
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Remove the saucepan from heat and let it cool to room temperature.
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Transfer the pickled beetroot along with the liquid to a sterilized jar.
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Secure the jar with a lid and refrigerate for at least 24 hours before serving.
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Serve the pickled beetroot as a side dish or as an ingredient in salads and sandwiches.
Nutrition
- Calories : 70kcal
- Total Fat : 0g
- Sodium : 245mg
- Total Carbohydrates : 16g
- Dietary Fiber : 3g
- Sugar : 13g
- Protein : 2g
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