Beet pickle

Beet pickle

Beet pickle is a delicious preparation that combines cooked beets with vinegar, oil and spices. This sweet and sour dish offers a unique and vibrant flavor, ideal to accompany salads or as a garnish. The beets absorb the flavors of the pickle, creating a colorful and flavorful culinary experience.


• 4 medium beets, peeled and cut into thin slices

• 1 red onion, cut into thin slices

• 1 carrot, peeled and cut into thin slices

• 1 red pepper, cut into thin strips

• 2 cloves of garlic, minced

• 1 cup white wine vinegar

• 1 cup of water

• 1/2 cup of sugar

• 1 teaspoon salt

• 1 teaspoon black peppercorns

• 4 bay leaves

• 1 sprig of fresh thyme (optional)

• Extra virgin olive oil

Before making beet pickle, be sure to cook and peel the beets. Next, mix vinegar, water, sugar, salt, and spices to taste to create the pickling liquid.


  1. In a large saucepan, whisk together the vinegar, water, sugar, salt, peppercorns, and bay leaves. Bring the mixture to a boil, stirring to dissolve the sugar.
  2. Add the beets, onion, carrot, red pepper and garlic to the saucepan. Reduce the heat to low and simmer for about 10-15 minutes, or until the vegetables are tender but still crisp.
  3. Remove the saucepan from the heat and add the fresh thyme, if using. Let the mixture cool to room temperature.
  4. Transfer the vegetables and liquid to a sterilized glass jar. Make sure the vegetables are submerged in the liquid.
  5. Cover the jar and refrigerate for at least 24 hours before consuming. The beet pickle will be tastier if you let it sit in the refrigerator for a few days.
  6. When serving, you can add a little extra virgin olive oil on top. Ready! Now you have a delicious beet pickle that you can enjoy as a side or as an appetizer.

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