5 from 8 votes
Spiced Crunchy Balsamic Pickled Beets
This makes 1 bottle of crunchy balsamic pickled beets. The caraway seeds add an almost minty freshness while the chili adds a subtle chili flavor without the heat. The addition of the reduced balsamic syrup is the secret to the deep syrupy flavor that's perfect for beetroots.EASY - An easy recipe that packs a huge flavor punch. Since this is a refrigerator pickle recipe, there is no canning involved. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Prep Time
45 mins
Cook Time
30 mins
Additional Time
1 d
Total Time
1 d 1 hr 15 mins
Servings:
14
servings
Calories:
37 kcal
Course:
Appetizer, Condiments, Snacks
Cuisine:
North American, American
Ingredients
- 300 g beetroot peeled and sliced very thin and halved OR julienned. The smaller the pieces, the faster they will pickle, raw
- 2 ½ tsp caraway seeds
- 1 tsp black peppercorns whole
- 120 mL balsamic vinegar ½ cup
- 240 mL red wine vinegar 1 cup
- 50 g brown sugar ¼ cup, packed
- 120 mL water ½ cup
- ¾ tsp salt adjust to your taste, sea salt
- 3 - 4 dried chilli for a spicy kick. Adjust to your preference.
Instructions
- First prepare the beetroot. If you prefer having pickled beetroot slices, make sure the beetroot is thinly sliced. Or alternatively you can julienne the beetroot. Place all the beetroot in the washed and dried glass bottle and add the caraway seeds and black pepper. Keep it covered until the vinegar solution is ready.
- In a saucepan add the water, red wine vinegar and balsamic vinegar, sugar, salt and dried chilli (cut in half or smaller pieces).
- Stir while heating to dissolve the sugar. Bring the mixture to a simmer.
- When the liquid starts to simmer, pour the liquid (carefully) into the bottle with the beet. The liquid should fill the bottle leaving about ¼ of an inch at the top. You can add more beets if it doesn't fill up, but make sure the beets are completely submerged in the vinegar mixture.
- While it is hot, carefully screw the top back on and let it cool to room temperature.
- Leave the bottle in the refrigerator for at least 2 days and the pickles should be ready. If the beet slices are thick, these will take longer to pickle.
- This could be left in the refrigerator for about 2 months.
Cup of Yum
Nutrition Information
Calories
37kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
(0%)
Monounsaturated Fat
0.04g
(0%)
Sodium
146mg
(6%)
Potassium
103mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
38IU
(1%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 14 servings
Amount Per Serving
Calories 37
% Daily Value*
| Calories | 37kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 146mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.