I love pickled vegetables especially beet pickles and pickled onions. They go really well as an accompaniment to your food.
They also taste great in wraps and sandwiches just like gherkins or pickled jalapenos.
Here, I am sharing the recipe for quick pickled beets. I used the exact same method for pickling carrots too. It adds a tart, spicy hint to veggies that is delectable.
The pickled beetroot can be easily kept in the fridge for upto a week. The taste matures as you keep longer.
You may also like: Pickled jalapenos, air fryer carrots, mango pickle, lemon pickle.
Jump to:
Ingredients
Beets: Choose fresh beets. Peel them and slice them into cubes or slices for pickling.
Vinegar: I have used apple cider vinegar here. But the plain white vinegar also works well.
Tips
1. This recipe is an easy way to make crunchy pickles at home.
2. You can add vinegar solution to beets and leave them in the fridge for 6-8 hours for refrigerator pickled beets.
3. Add any herbs or spices of choice. You can add a few cloves of garlic, some peppercorn or chopped dill to the pickles for enhanced flavor.
4. Do not keep these pickles for too long. I generally make smaller batches that get over within a month. The tart flavor deepens as time progresses.
5. This easy pickled beets is a perfect recipe to try for even novices.
6. You can make pickled carrots using the same recipe.
I find beetroots not very tasty as salad hence I prefer to consume them in this manner which makes them tastier.
Let me know if you try this recipe. I also request you to leave a star rating for this.
Here's the recipe card:
📖 Recipe Card
Pickled Beets Recipe
Ingredients
- 2 beetroot peeled and cut into strips or cubes
- 3 tbsp. vinegar
- ½ tsp. Himalayan pink salt
- ½ tsp. salt
- 1 tsp. cayenne or chilli flakes optional
- ½ tsp. sugar to balance out the tartness
- 1 tsp. chopped dill optional
- Peppercorns optional
- Some water
Instructions
- Take beetroot strips in a bowl.
- Add all the ingredients to it and mix.
- Add enough water so that the beetroot strips are soaked in the vinegar solution.
- Keep them soaked for 2-3 hours. It is ready to be consumed.
- You can also refrigerate and consume after 6-8 hours.
Notes
Nutrition
Obsessivemom says
I love the crunchy texture of beetroot in salads. I like the flavour of dill too - that's soya leaves, right? This is a recipe I'll try soonest.
Rachna says
You are super quick. 🙂 Yes dill is soya ka saag. Let me know if you like it.
Shilpa Gupte says
I LOVED IT!
And, I am definitely going to make it, as well as the pickled carrots. Just reading the recipe made my mouth water!
Thank you so much, Rachna!
Rachna says
So happy. You will love it and it's no work at all. 🙂 My younger son and I keep chomping on these.
Kala Ravi says
I don’t like beetroot much and this sounds like a great way to add it to my food. Easy too!
Rachna says
Me too. Hope you like it.
Soumya Prasad says
I love beetroot in any form! It was such a healthy and delicious vegetable. I have a doubt regarding this recipe. My husband hates fermented smells so cannot stand vinegar. Is there a way I can replace it with lemon juice in this recipe? Will it give the same effect and crunch to the vegetable?
Rachna says
Actually this does not smell at all. The vinegars these days are not strong smelling. You can replace with lemon juice but the effect won't be the same. It will get soggy instead of crunchy.
Anika says
Can we add Mint in it replacing dill?
Rachna says
You can though I have never tried it.
Shilpa Garg says
Pickled beetroot sounds really interesting and easy. I am definitely trying this out considering that the only way I eat beetroot is as a salad. Thanks for sharing this tangy way of having beetroot!
Rachna says
Me too. Most days, I eat beetroot only like this though there is a recipe I tried with beetroot which the husband enjoyed.
Parul Thakur says
I have never developed a taste for pickled veggies but I can try. Also, can I use this over a long time?
Also, I like that your recipes are possible to try 🙂 Thanks for sharing!
Rachna says
This one tastes good. You can use this over a period of 2 weeks. I had kept mine in the fridge for that much time. And you can try out this recipe with just one beetroot for the first time to check if you like the taste. Just halve all the ingredients.
You are most welcome. I don't like slogging in the kitchen either. 🙂
Roshan Radhakrishnan says
We used to have a version of this served with Arabian food like shawarmas, hummus and pita bread. They are lovely with that mix of tangy, vinegary feel 🙂
Godyears.net
Rachna says
I have tasted it. It is really good in shawarma.
Upasna says
I am trying this today Rachna. Thanks for the recipe.
Pooja says
Wow what a healthy way to make pickle.must try recipe.
Rachna says
Thanks Pooja!
Emmeline says
Such a simple recipe! Will definitely be trying this out. I am also a lover of all the pickles!
Rachna says
Thanks Emmeline. Glad to know that you liked the recipe.
Lata Lala says
I am definitely going to make it, as beets are my favorite. It's so easy to make with minimal ingredients. Drooling here
Rachna says
Thanks Lata. Yes, it is a super easy recipe.
Dannii says
We have loads of beetroot growing, and I was just going to roast it for salads. But this looks like a great way to use it.
Rachna says
That's nice. Yes, try it this way. I am certain you will like it.
Sandhya's Kitchen says
Love Instant Beet Pickle to serve with roti and curry. These are so easy and delicious.
Rachna says
Thanks Sandhya. Yes, they are very tasty.
Lisa Kommer says
You’re the best, I just ran across your weblog and wanted to say that I’ve truly enjoyed browsing your blog posts. I have subscribed to your feed and I hope you write again very soon!
Rachna says
Thank you so much Lisa!