Spiced Crunchy Balsamic Pickled Beets

Course: Appetizer, Condiment, Snacks

Cuisine: American, North American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 45

Cook Time: 30

Inactive chill time: 1

Total Time: 1 1 15

Servings: servings

Calories: 37kcal

Author: Dini Kodippili

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.

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Ingredients

300 g Raw beetroot peeled and sliced very thin and halved OR julienned. The smaller the pieces, the faster they will pickle.
2 ½ tsp Caraway seeds
1 tsp whole black peppercorns
120 mL Balsamic vinegar ½ cup
240 mL Red wine vinegar 1 cup
50 g Packed brown sugar ¼ cup
120 mL water ½ cup
¾ tsp sea salt adjust to your taste
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.
300 g Raw beetroot, 2 ½ tsp Caraway seeds, 1 tsp whole black peppercorns
In a saucepan add the water, red wine vinegar and balsamic vinegar, sugar, salt and dried chilli (cut in half or smaller pieces).
120 mL Balsamic vinegar, 240 mL Red wine vinegar, 50 g Packed brown sugar, 120 mL water, ¾ tsp sea salt, 3 - 4 dried chilli
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.

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