This is the easiest and tastiest Balsamic Beet pickle out there! Crunchy beet, marinated with chilli and caraway and balsamic vinegar.
This balsamic beet pickle is sweet, tangy, spicy and has a subtle minty freshness too.
The best things in life are simple, they say. Or is it that the best things in life take time? Or maybe they are both? This recipe for one, is simple and takes time. It’s a pickle after all. So it takes time for all those beautiful flavours trapped inside the jar to develop. This Caraway and Chilli Crunchy Balsamic Beet Pickle has quickly become a favourite in our household and there’s plenty more that you could do with this amazing recipe which I will talk about in future posts. But for now, let’s just enjoy the simple things in life, shall we? 🙂
My first attempt at making pickles with radishes was good, but not good enough. Something was missing. While that dissatisfaction was nagging away at the back of my mind, I came across some beautiful beets in the produce section at my local grocery store recently. And Mr K and I both love eating beetroot. He likes it cooked, but I like it in any form. Roasted, cooked, steamed, raw. Especially raw! I really like the natural earthy sweetness of beetroot and would take any opportunity to shred some beetroot into whatever I eat. So just like that I knew what I wanted to do. It had to be a crunchy beetroot pickle. While I love all the natural flavours of beetroot just fine, I had to try a pickle.
So I bought some yellow and red beets, went home and got to work. For this recipe, I cut the beet into thin strips as you can see below. I used a mandolin initially, but my mandolin didn’t cut it thin enough. Which wasn’t a problem though because I liked the beets julienned as well. I used both yellow and red beets, but you need not bother with the yellow ones. The balsamic, red wine vinegar and the juice of the red beet will all be absorbed by the beets and everything will look red in the end. Still, I love that colour contrast you get at the beginning 🙂
I knew what flavours I wanted in my pickle and I just needed to find the best balance of those flavours. So I started off by getting to know my flavours first and finding out how I can improve on my radish pickle from earlier. I came across Momofuku’s beet pickle recipe but their sugar content was too high for my liking and I didn’t really want asian flavours in my pickle. So I started experimenting with my own variations and ratios of ingredients.
I made reduced balsamic vinegar for this recipe. This adds incredible flavour! By reducing the vinegar, you are “caramelizing” it which creates another flavour profile. It adds to the natural sweetness of beetroot as well.
Instead of using mustard, garlic and onion to add flavour and spice the pickle, I used caraway. It has a minty freshness with a spicy bite. Then for added spice and heat, I used dried chilli. My husband loved eating the pickled chilli so that turned out to be a great idea too!

The hard part comes only after you have made the pickle. You have to leave it in the refrigerator for a few days at least (preferably a week, even more if you have more will power than I do to resist temptation) before you open the bottle. Like any other pickle, the beetroot needs time to get chummy with all the other flavours that it’s cozying up with inside that bottle and then absorb everything. That’s why I like slicing it thin or julienned so that all the flavours and the pickle juice are absorbed quicker.
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Caraway Chilli Crunchy Balsamic Beet Pickle
Ingredients:
- 300 g / 10.5 oz Beetroot peeled and sliced very thin and halved OR julienned
- 2 1/2 tsp Caraway seeds
- 110 mL / 1/3 cup + 2 tbsp Balsamic vinegar
- 2 tbsp Packed brown sugar
- 200 mL / 6.7 fl oz Red wine vinegar
- 3 tbsp Packed brown sugar
- 1/2 cup water
- 1 tsp Sea salt flakes
- 3-4 dried chilli
- 1 empty bottle/jar 21 fl oz / 620 ml
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. Keep it covered until the vinegar solution is ready.
- Prepare the balsamic syrup by placing the balsamic vinegar and 2 tbsp of brown sugar in a pan and bringing it to a boil. Reduce the heat and let it simmer and reduce till it's about 1/4 of a cup. Pour it into a small bowl and set it aside.
- In the same saucepan add the water, salt and dried chilli (cut in half or smaller pieces). Bring the water to a boil.
- Add the red wine vinegar, rest of the brown sugar and balsamic syrup to the water and stir till the sugar dissolves.
- When the liquid starts to simmer, pour the liquid (carefully) into the bottle with the beet. The liquid should fill the bottle leaving about 1/4 of an inch at the top. You can add more beets if it doesn't fill up.
- 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 a few days (I leave it for a minimum of 5 days) or up to a week for the beet pickle to be ready.
- This could be left in the refrigerator for about 2 months.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
The final verdict is a resounding yes! It’s truly impossible to describe how flavourful this beet pickle was. The first time my husband tasted it, his exact words were “my salivary glands just exploded inside my mouth!” I add this beet pickle to a lot of things I eat and I always keep some in a separate side dish so I can nibble on some just on their own. It’s simple to make and there really is no way you can go wrong with it.

This is so far my favourite pickle. My husband and I have just finished one batch, and this weekend I’m using the leftover pickle juice/brine to make another. That’s right – you can reuse the pickle juice.
And one more thing about the brine. It’s incredible! It’s got the bold flavours of the beet, the balsamic, the minty freshness of the caraway and the subtle heat of the chili. It’s not overly sweet and the vinegar flavour balances it out perfectly. I love it so much that I’m now in the habit of pouring some of that juice into a cup and drinking it straight off of it. Who knows maybe it has some health benefits too. I’d like to think so 🙂
I have made a few things with this beet pickle which I will be sharing with you very soon. Here’s one amazing appetizer I have made using this Pickled Beet – an amazing appetizer that will definitely wow your guests!
Pickled beet Jelly with Goat cheese and Candied Pistachios
Or maybe you’re looking for a delicious snack or meal idea? Who doesn’t love Grilled Cheese (or melts)? Upgrade your next grilled cheese to this Pickled Beet and Basil Grilled Cheese Sandwich!
If you love quick and easy pickles, you should definitely check out La Petit Chef’s Zucchini Pickle too!
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Lanie Rickard says
Hi,
I know this is an older post, but I have a question. The recipe says to prepare the beets, are you cooking the beets first or are you pickling raw beets.
Thanks
Jennifer says
Totally in love with beets and pickles! What better way to combine my two cravings!!
Alana says
Thanks for the recipe….I am about to try it this afternoon! exciting
Tiffany Bendayan says
I absolutely adore beets, both the golden and the red ones. Never thought about pickling them! Just bookmarked this recipe. Thanks for adding it to our Sunday Recipe Wrap Up Link Party!
Jade @ Jonesin' For Taste says
I’m not a big fan of anything pickled but my husband lived in Europe for a few years and I know they tend to pickle just about everything. I’ll have to make this for him so he can reminisce a little.
Michelle @ A Dish of Daily Life says
I don’t think I have ever mentioned it, but I am a pickle fiend. In fact, I have a couple of recipes just sitting out there that need to go on the blog…I adore pickles. I’d rather eat them than ice cream. I know, I am a little weird. I am so excited to try yours…I love beets and they are probably one of the few veggies I have not pickled! Sending LOTS of foodie love your way, and sharing on my Facebook page right now! Well, as soon as I finish sharing it all over! 🙂 Can you tell I am excited?!!
Dini says
Thank you for all the love!! I am so glad you’re excited Michelle! 😀 I looove these pickles and would absolutely love to hear what you think of them too! I’m sharing an appetizer I made with this on Foodie Fridays today and I hope you like that too 🙂
Jenny @ Honey and Birch says
I’ve never been a fan of beets, but I wonder if I would like them this way. Only one way to find out! 🙂
Kirsten @ Treat Yourself Sweeter says
I LOVE beetroot however it comes. My garden is just about ready to be harvested too… will have to keep this in mind!
Dini says
Thank you Kirsten! You are so lucky you grow your beets. I cannot wait to have a garden to grow at least some of my veggies 🙂 Please let me know how it goes? 🙂
Julie @ HostessAtHeart says
This looks amazing Dini! It is such a beautiful color that it would accent an appetizer tray or a dinner plate. I can’t wait to see what you did with them. My hubby doesn’t like beets (or at least that is what he thinks), but being pickled, they would last long enough for me to work my way through them.
Dini says
Thank you Julie! I fell inlove with the colour of beets when I was younger and I still love playing around with it 🙂 I hope your hubby starts liking them because it definitely is a good way to eat it. I have convinced my husband to eat vegetarian meals last year (he is a straight up carnivore), and I know it sometimes can be difficult! 🙂
Jenny says
These beets look delicious! I love beets, and would like to try this recipe!
Ganu says
So this is definitely going to go on my list of things A & T have to bring back from the US in August! 😛 i love the photos!!!!!!!
Dini says
Aw Thank you! 🙂
What?? Why are u waiting for A & T to visit me? You can make this yourself! :p
Loretta says
Wonderful, what a great beet pickle, and your pictures with the light filtering in is stunning! Great colors, great presentation!
Dini says
Thank you Loretta! It was definitely fun playing with light, shadows and colours with this 🙂
Jhuls says
Simple and takes time – I agree, Dini. 🙂 And this looks fabulous. 😀 Thanks fo sharing and as always, your photos are stunning. See you at next week’s FF. Happy FF#51.
Dini says
Thank you Jhuls! 🙂 I have to say I was pretty happy about the photos too! Red is one of my favourite colours too 🙂 You can be sure I won’t miss next weeks Foodie Fridays!
Judi Graber says
I love balsamic vinegar and the fact that you reduced it has to add some incredible flavor to the beets. I am not a big fan of beets but this recipe I will have to try. Happy Fiesta Friday #51 🙂
Dini says
Thank you Judi! 🙂 The Balsamic does give it a great flavour! (But then I am known for my love for Balsamic syrup on anything…) 🙂
CakeSpy says
I’m sold on anything BEETS and this looks like a gorgeous side dish. I would put it on everything!!!
Dini says
Thank you! Me too Jessie! I think it’s one of the earliest veggies I’ve always loved to eat. & trust me I have put this on everything fathomable so far! 🙂
Katie @ Recipe for Perfection says
Oh, I am so much not a pickled beet person! 🙂 So sadly I can’t comment on what I’m sure is a lovely recipe for all you pickled beet lovers out there… but- I can definitely comment on the photos! Really caught my eye! Gorgeous color and love the play of shadows too. Are you using a different camera these days? Such a nice, shallow depth of field!
Dini says
hahaha! I would make any excuse to eat anything beetroot! 🙂
Thank you about the photos! I got an early birthday present last month so have been using a new camera since late December, so most of the posts have been with the new camera since then 🙂