Pickled Beets Recipe

We do not neglect to stock up on pickles, especially when preparing for the winter months. We prepare all kinds of pickles and serve them as a treat with the meals. Beet pickles, which are both healthy and delicious, are very easy to make and appear as a type of pickle that colors the tables.

For those who have never tried it, the question of how to pickle beets is of course in mind. The Hürrem pickled beetroot recipe, which we offer with its full consistency and practical form, will be a clear answer to this question. Now we share our recipe and all the details with you. Bon appetit to those who will try.

Note: The average calorie amount of pickled beetroot corresponds to 28 calories. Pickled beets for about 8-10 people are prepared using the ingredients in the recipe.

Pickled Beet Ingredients:

2 kilograms of red beets
5-6 cloves of garlic
1 glass of grape vinegar
1 teaspoon of granulated sugar
2 tablespoons of rock salt

How To Make Pickled Beets?

Let’s separate the beets from the roots and wash them well.
Let’s take it into the pot without peeling the skin and start boiling it by pouring 2-3 fingers of water on them.
After boiling, let’s take it directly from the hot water and peel the skin thinly.
Let’s divide it into 4 or 6 according to their size.
Let’s start placing it in a jar.
Let’s beat the garlic with salt and add it to the jar.
Let’s add the water that we boiled beets to the jar.
Then let’s get the water back into the pot.
Then, let’s mix 1 glass of grape vinegar with sugar and salt.
After making sure that the salt has melted, let’s pour it back into the jar and tighten the lid well.
After keeping the beets for 2 days, they will be ready for service. Bon Appetit.
Presentation Suggestion: You can enjoy it as a plain pickle or as a beetroot salad with meals and snacks.

Beet Pickles Tips

While preparing the pickled beets, you should adjust the boiling time according to the hardness of the beets.
It will be more appropriate to use rock salt in beet pickles compared to other pickles. If you add normal household salt, the pickle will soften and melt earlier.
After preparing the pickled beetroot, you should definitely store it in a cool place without sunlight.
To preserve the color of the beets, you must boil them with their skins. Otherwise, when you peel off the skin, it will lose its color.
Do not pour the water in which you boiled the beets. It would be better to use real beet juice for flavor and aroma capture.