Best 3 Spiced Sweet Sour Pickled Beetroot Recipes
Discover our delightful pickled beetroot recipe, a culinary symphony that harmonizes sweet, sour, and savory flavors. This traditional dish is an explosion of taste, featuring vibrant beetroot steeped in a fragrant pickling liquid infused with aromatic spices. The vibrant crimson hue of the beetroot adds a splash of color to any platter, making it a visually appealing addition to your meals. Alongside the classic beetroot pickle, we also present tantalizing variations like Spiced Sweet-Sour Pickled Beetroot, Honey-Glazed Pickled Beetroot, and Pickled Beetroot with Mustard Seeds. Each recipe offers a unique twist on the classic, catering to diverse palates and preferences. Whether you're seeking a tangy side dish, a refreshing condiment, or a vibrant salad component, our pickled beetroot recipes are sure to satisfy your cravings.
Here are our top 3 tried and tested recipes!
SWEET AND SOUR PICKLED BEETS
These are quick and easy to make. You'll want to snack on them right out of the jar. They're much more flavorful than those bland sliced beets you see on salad bars.
Provided by RunnerGirl76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan, combine the liquid from the beets, vinegar, sugar, cloves, cinnamon and salt. Stir to dissolve the sugar and bring to a boil. Simmer over medium heat for 5 minutes. Add the beets and simmer for 5 more minutes. Use tongs to transfer the beets to a jar. Pour the liquid over them to cover. Cover and cool to room temperature. Refrigerate until serving.
Nutrition Facts : Calories 94.1 calories, Carbohydrate 22.7 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.7 g, Sodium 167 mg, Sugar 20.6 g
SPICED SWEET & SOUR PICKLED BEETROOT
Forget crinkle-cut versions, this light pickle is sweet and rich - perfect with cold meats, salads and punchy cheeses
Provided by Barney Desmazery
Categories Condiment, Snack
Time 1h30m
Yield Fills 1 large kilner jar
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Trim the leaves and most of stalks off the beetroot, leaving a stump of stalk on each. Wrap the beetroots individually in pieces of foil and place on a baking tray. Roast for 1 hr 15 ins or until the point of a sharp knife can be easily inserted then leave to cool.
- Unwrap, peel and trim the stalks away from the beetroot. Leave the small ones whole and cut larger ones in half and pack them into a large sterilised kilner jar.
- Tip the sugar, white wine vinegar, 200ml cold water the spices and bay leaves into a sauce pan and bring to the boil. Turn down to a simmer and bubble gently, stirring, for 2 mins until all the sugar has dissolved. Turn off the heat and add the balsamic if using.
- Carefully pour the hot vinegar, spices and bay over the beetroot (you might not need it all) and leave to cool uncovered. Once cool pour the olive oil over, seal the jar and keep in the fridge for up to a month.
Nutrition Facts : Calories 52 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1.4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
SPICED PICKLED BEETS
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h50m
Yield 4 pints.
Number Of Ingredients 7
Steps:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- Choose small, firm beets for pickling. This will ensure that they have a good texture and flavor.
- Use a variety of spices in your pickling liquid. This will give your beets a complex and flavorful taste.
- Allow the beets to pickle for at least 2 weeks before eating. This will give them time to develop their full flavor.
- Store the pickled beets in a cool, dark place. This will help them to retain their flavor and texture.
- Use pickled beets in salads, sandwiches, or as a side dish. They are also a great addition to cheese plates and charcuterie boards.
Conclusion:
Spiced sweet-sour pickled beetroot is a delicious and versatile condiment that can be used in a variety of dishes. It is easy to make and can be stored for months, making it a great option for busy home cooks. So next time you are looking for a new way to add flavor to your meals, try making a batch of spiced sweet-sour pickled beetroot. You won't be disappointed!
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