Pickled Beetroot (Vegan and Gluten-Free)

This is a very easy method of how to prepare the most delicious pickled beetroot. This recipe is naturally vegan and gluten-free. The pickled beetroot has a multi-purpose how for utilizing. It can be added into salads, as a pizza topping, sandwiches, toasts or eaten just like that as a side dish. Make it any time of a year. Once open, it lasts about days 14 in a fridge.

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Course: Appetizer, Side Dish

Cuisine: American, Asian, European

Keyword: beetroot, easy, pickled, pickles, preserves

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 83.1kcal

Equipment

Preserved jars

Ingredients

800 g baby beetroot
2 cups white vinegar
1/2 cup white or caster sugar
1 tsp sea salt
1 cup destilled water
1 tsp peppercorn

Instructions

Wash beetroots gently under running water and place them in a large saucepan. Don't peel them. Add about 1 litre wwater and boil the beetroot until they become soft, about 30 minutes.
Meanwhile, prepare brine. Add all the ingredients to a saucepan and bring to boil. Cook over medium heat about 5 minutes. Set aside.
Once the beetroot are cooked, strain the hot water and add cold water to cool them down. Make sure the beetroot reach a temperature you can hadnle with your bare hands, peel them and cut their roots off.
Add the beetroots in prepared clean preserved jars and pour the brine over them. Make sure all the beetroots are completely covered with the brine and make sure that the brine doesn't touch the jar lid.
Close the jars with the lids and store in a fridge. They last about 14 days once open.

Nutrition