Raw Pickled Beetroot

Name: Raw Pickled Beetroot
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, German
Ingredients: 4 medium beets grated; 2 1/2 cup water; 1 1/2 cup apple cider vinegar; 2 tbsp salt; 2 tbsp sugar; 1 tbsp black peppercorns; 1 tsp cloves; 2 bay leaves

3 steps

Prep:5minCook:10min

You won’t believe how easy it is to make your own raw pickled Beetroot and it’s packed full of vitamins and nutrients . This crunchy topping goes great on sandwiches salads burgers you name it .

Updated at: Fri, 05 Jan 2024 16:27:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories45.2 kcal (2%)

Total Fat0.1 g (0%)

Carbs8.5 g (3%)

Sugars6.2 g (7%)

Protein0.6 g (1%)

Sodium2350.6 mg (118%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4beets

medium, grated

2 ½ cupwater

1 ½ cupapple cider vinegar

2 Tbspsalt

2 Tbspsugar

1 Tbspblack peppercorns

1 tspcloves

2bay leaves

Instructions

Step 1

Peel and grate the beets then set aside

beets4

Step 2

Add the rest of the ingredients to a saucepan and bring it to a boil then simmer 10 minutes . This is the pickling liquid keep this hot as it needs to be hot to prevent bacteria from growing on the beetroot .

apple cider vinegar1 ½ cup

salt2 Tbsp

sugar2 Tbsp

black peppercorns1 Tbsp

cloves1 tsp

bay leaves2

Step 3

Pack the beetroot into sterilized glass jars /mason jars ( I usually wash and dry them then I use a pot of boiling water to steam sterilize them ) . Pour the hot pickling liquid on top then seal the jars . You can store these in a cool dark place and they should be fine unopened for up to a year or Once cool put into the fridge they will keep for up to 8 weeks