Colorful & Healthy Beetroot Pickle Recipe
[Kimmi Food] Homemade Beetroot Pickles: A Recipe for Health and Flavor
Hello everyone, this is Kimmi from Kimmi Food! Today, I’m excited to introduce how to make homemade pickles using vegetables you might have on hand. Pickles are a wonderful way to preserve vegetables, offering a delightful tangy flavor that complements any meal as a side dish or a satisfying snack when you’re peckish. This recipe features nutrient-rich beetroot, radish, cucumber, and celery, creating a generous batch that will keep your pantry well-stocked and your heart content. Enjoy the healthy goodness!
Pickle Ingredients- 1000ml Water
- 300g Sugar
- 50g Salt
- 50g Vinegar
- 1 Lemon
- 3 cloves Garlic
- 1 Tbsp Whole Peppercorns
- 1 Onion
- 3-4 stalks Green Garlic (or Scallions)
- 2 Cucumbers
- 1 Radish
- 1 Beetroot
- 1 stalk Celery
Cooking Instructions
Step 1
The foundation of great pickles lies in the brine. We’ll be making a flavorful brine by simmering water, sugar, vinegar, and spices, then pouring it over the vegetables. The sweet and sour taste is a hit with kids, making it a triple win for the whole family! Plus, it’s packed with ingredients beneficial for skin health and overall well-being.
Step 2
First, wash the cucumbers thoroughly and cut them into bite-sized pieces, about 2-3 cm. Cutting them not too thin will help maintain a pleasant crunch.
Step 3
Wash the radish well, then use a vegetable peeler to remove the outer skin. This step ensures a smoother texture and removes any tough parts of the radish.
Step 4
Cut the peeled radish into uniform, bite-sized pieces, similar in size to the cucumbers. For children, dicing them like Korean ‘kkakdugi’ (cubed radish kimchi) is a good idea.
Step 5
For the celery, use a vegetable peeler or a paring knife to scrape off the fibrous outer layer. This removes the stringy texture, making the celery more tender and enjoyable in the pickle.
Step 6
After removing the tough outer layer, chop the celery into small pieces, about 1 cm thick. Avoid cutting them too thick so the brine can penetrate well and infuse flavor.
Step 7
Thoroughly clean the beetroot to remove any dirt, then peel its skin. Beetroots can be quite hard, so wearing rubber gloves while cutting can prevent slipping and ensure safety. Cut them into manageable, bite-sized pieces.
Step 8
Once cut, use a mandoline slicer or a sharp knife to thinly slice the beetroot. To prevent staining your cutting board, you can place a sheet of plastic wrap underneath it while slicing. The vibrant color of the beetroot will make your pickles visually appealing!
Step 9
Now, let’s prepare the pickling brine. You’ll need precisely: 1000ml water, 300g sugar, 50g salt, and 50g vinegar. Accurate measurements are key to achieving the perfect pickle flavor, so be sure to follow these quantities.
Step 10
In a saucepan, combine the measured water, sugar, and salt. Heat gently, stirring until the sugar and salt are completely dissolved. Add the whole garlic cloves, whole peppercorns, roughly chopped onion, and halved lemon. Let it simmer briefly to infuse the flavors. Once the sugar and salt have dissolved, turn off the heat immediately. Stir with a ladle to ensure everything dissolves properly.
Step 11
Allow the prepared pickling brine to cool for about an hour. Pouring hot brine over vegetables can make them mushy. Once completely cooled, pour the brine over the prepared cucumber, radish, beetroot, and celery in your storage container. (Discard the garlic, onion, lemon, and peppercorns used for flavoring the brine.)
Step 12
It’s best to use sterilized glass jars for storing your pickles. Jars with airtight lids are ideal, as they minimize air exposure and help keep your pickles fresh for longer.
Step 13
When packing the vegetables into the jar, press them down firmly to ensure they are submerged in the brine. This prevents them from floating and ensures even pickling for consistent flavor.
Step 14
Seal the jar tightly and refrigerate. After just two days, you’ll have delicious, tangy pickles ready to enjoy! While they’re good immediately, letting them sit for another day or two will deepen the flavors even further.
Step 15
The crisp texture of the celery is wonderfully satisfying. Pickled celery offers a delightful and refreshing crunch.
Step 16
The radish pickles are also incredibly crunchy, releasing a subtle sweetness as you chew. They make a fantastic side dish for rice or a great addition to sandwiches.
Step 17
Beetroot is celebrated as a superfood, and for good reason! Don’t discard the pickling liquid from the beetroot; it’s incredibly versatile. Its sweet and sour taste, along with its beautiful color, makes it a fantastic addition to stir-fries or as a salad dressing base. It acts as a natural food coloring and boosts the health benefits of your meals. Use this beetroot pickle to add a healthy and flavorful touch to your everyday cooking!
