How to make delicious Pickled beets

Pickled beets are easy to make, have a sour, sweet taste that is loved by many in the summer weather.

Traditional pickled beetroots are cooked, peeled and fermented in the refrigerator for about 1 week. A spiced pickled beetroot can be prepared and eaten on the same day. To preserve salted beetroot for a long time, you can bring it into a jar. Here are instructions on how to pick the salt and close the beets:


  • 1.5 kg of raw beetroots
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 cups granulated sugar
  • 3 cloves of garlic cut in half

How to make

Step 1. Wash and cut the beetroot stem

Fresh beetroot is usually covered with dirt outside so use a vegetable scrub brush to scrub if necessary. After that, place the beetroot on the cutting board and cut with the leaves and stem of the beetroot with a sharp knife.

You should choose beetroots that are firm and not bruised. Soft beets that are touched or unevenly colored will not be fresh enough to bring salt. Therefore, you need to choose fresh beetroot of high quality.

If the beetroot still has the leaves at the top, you can keep the leaves for a delicious amaranth. Amaranth is cut into pieces and sauteed with butter or olive oil.

Step 2: Boil beetroot

Beets should be cooked before bringing salt. The most common way of cooking is to boil. First, put the beetroots in a medium-sized pot of water. Bring water to a boil and lower heat to simmer. Cover and boil for about 25-30 minutes.

Or you can cook beetroot in another way that’s baked. Baked beetroots will have a slightly different texture and taste. You only need to pack the beetroot in foil and bake at 180°C for 1 hour to make the beetroot fully cooked.

Step 3: Let the beetroot drain and peel.

Ripe beets should be soft to the touch and peel easily when peeling with your hands. Before peeling, let the beetroots cool for a bit.

Step 4: Cut the beetroot.

Sliced ​​beetroot is a popular choice when you want to bring salt, but you can also cut it into chunks or pieces to taste. It should be noted that compared to sliced ​​beetroots, whole beetroots will take longer to be cooked. When you’re done, put the beetroots into one or two large jars.

It is best to use glass jars to preserve salted beetroot as glass does not react with vegetable brine.

Do not use metal or plastic containers, as they can react with vegetable brine and damage beetroots.

Step 5: Mix vegetable brine.

Put vinegar, water, sugar and garlic in a small saucepan. Bring to the boil and stir, then lower heat to simmer. Heat the mixture for about 5 minutes, then turn off the heat and let it cool completely.

Step 6: Pour vegetable brine over beetroot in a jar.

Water must be sufficient to completely flood the beetroot.

Step 7: Leave the beetroot salt in the refrigerator for at least a week.

Occasionally open the stirring to evenly salt the beetroot evenly. Beetroots can be stored in the refrigerator for up to 3 months.