Homemade Pickled Beets

in hive-114308 •  19 days ago  (edited)

I've always liked pickled beets, but I never made them myself before, so I decided to give it a try. I have no regrets, they are amazing. Crunchy, sour and sweet with just the right blend of spices.

It's always nice to have great success the first time. Let's go over how I did it together!

Pickled Beets Dish.jpg

Beets, in general, are healthy, especially when they are organically grown in your garden. Pickled beets are a great way to eat beets. However, being picked, they aren't fermented, so they aren't as healthy as can be. They are pickled in a prepared brine.


I got my beets from my garden which means I grew them myself organically. I had been eating all their leaves in salads which is nice, but the main thing I was going for was the roots. I like consuming beets in soup, pickles and juice. I had too much to eat fresh, so I decided to make my own pickles and freeze some for soup (I smash them in soup so the texture is irrelevant).

Pickled Beets Ingredients.jpg

Here are all my ingredients for pickled beets. Asides from beets and onions, the main ingredients are vinegar and sugar.

My recipe was closely based on this one: https://farmfreshforlife.com/recipe/easy-pickled-raw-beets/

I wanted to choose a recipe that didn't involve cooking the beets. I like raw food. I did peel the beets because I don't want to taste dirt. Peeling beets is a pain, but I don't mind doing it. My hands looked like I had just done some kind of blood ritual, but no worries, this dish is purely vegan.

Pickle Brine Liquid.jpg

The most complicated thing to make is the brine. For around 3kg of beets:

  • 500g sugar
  • 1L vinegar
  • 1.5 L filtered tap water
  • 1 tbsp salt
  • 2 tbsp pickling spices
  • 5 cloves crushed garlic
  • random other spices

NOTE: this isn't exact since, I had to boil a ton more sugary vinegary brine, the idea is to cover the beets in the liquid.

Also make sure you clean the heck out of anything that is storing food for more than a couple of days. I wash everything as normal, spray with alcohol, rinse, dry then dump boiling water on it (you can actually just boil the jars, but hey...)

Cubed Beets.jpg

Cubing all the beets is a lot of work, but I find it to be oddly satisfying. Beets bleed a lot when you cut them, but peeling is worse, I find. In any case, I was just listening to a nice audiobook and drinking some red wine while doing this, so it was pleasant.

If you can't figure out how to peel and dice beets, um ask a grown-up for assistance. Knives are sharp, so you will want a responsible adult to supervise you.

Pickle Brine Finished.jpg

After my brine was boiling I added the spices and other stuff and turned off the heat. I don't think there is an exact science to making the brine. The idea is to boil the sugar and vinegar for a few minutes. Technically you can pour it over the beets while it is boiling, maybe it's more sanitary, but I don't think it's a big deal since I will be keeping them in the fridge.

Beets Ready for Brine.jpg

I put the beets into the jar before the brine. This is important, adding beets after would be messy. Splashing hot sugary vinegar water all over the place is not fun.

Oh I forgot to mention, I threw a lot of chopped onions, chopped chilli peppers and some entire cloves of garlic. While pickling I may as well pickle (the garlic will take a little longer, so I put it in the bottom of the jar I plan to open last). Everything will be blood red ;)

I also put some beets into zipper bags for freezing. those do not get brine. I just put them straight into the freezer and give it a shake every 20 to 30 minutes so they don't clump together.

Pickled Beets in Jars.jpg

Here are my finished beats. Into the fridge they go. Actually, I left them out for a few hours until they cooled down, but not for days like stuff that is supposed to ferment.

As you can see the brine goes to the top. This is the most important. The exact ratio really depends on what you like and how long it plans to last. I am already done the small jar and they have only been around for a week. I found they tasted good after 3 days. I hear they will keep for about 3~6 months with peak flavor being 1 ~ 3 months. I doubt these will last much longer than that.

You may also notice my sauerkraut. All foods were grown in my garden except garlic and onions and spices, I traded for the garlic and onions.

I'm in beet heaven. Food is delicious, especially when made by myself.

#Pickling #beets #PickledBeets #homesteading #PreservedFoods #food #POSH #Twitter:

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Nice! Will go good with some beers😄 I wanna learn how to make Kimichi, that stuff is so good! Kimichi an natto is the bomb.

Making kimchi is simple, just find an older Korean lady tell her you will help and follow her commands :)

There are so many great ways to eat it.

Awesome... The metropolis homesteader @abitcoinskeptic. We got some beets from 농협 from the school lunch program. Because kids had so many online classes the lunch program had extra food and sent it directly to our house.

We did the same thing when we got the beets. I wanted to cook them and then make the pickles. My wife insisted on not cooking them. I think she was right. They turned out crispy. Personally I like these pickles better than borsh soup.

Getting free beets is always nice.
Glad you went with the raw ones, they are much better. If you find them too crunchy, you can always grate them as they will pickle better. I think that's how many Koreans do it.
I don't tend to make borsh. I make a vegetable soup with a little bit of everything in it and then use an emersion blender. I freeze it in small portions and just heat it up when I want some.

Wow. I love this

Thanks! Me, too.

Another great recipe. I love beet pickles but I'm always cooking the beets. It takes a couple of hours though. Need to try this as well. How tough is the beet after three days? I like them tender but then again, having them raw is a huge advantage as you can preserve all the vitamins. Again, I'd suggest horseradish in this as well. it gives a good flavor.

The beets are a little crunchy. Even after 2 weeks they are crunchy. If I were you I would stick to cooking them if you are making a specialty dish, but if you are eating them on your own, raw is a nice taste. If you shred them in the food processor or with a grater, they will be much softer, or if you slice them thinly.

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Looks tasty. I also eat pickled beetroot. My parents used to eat boiled beet which I hated, but pickled is delicious. It's made by my sister-in-law. Try adding cabbage. It goes really well with the beet.

I also hate boiled beets. They are okay in a soup when mixed with a lot of other things to add flavors, or even okay in vegetable juice under the same conditions.

Maybe I'll add cabbage next time I make it. I just added onions chili peppers and garlic this time.