Crunchy & Tangy Beetroot Pickle
Nutrient-rich Beetroot Pickle: A Delicious Side Dish with a Sweet and Sour Flavor and Crisp Texture
This beetroot pickle boasts an irresistible crunchy texture and a delightful sweet and sour taste, perfect for stimulating your appetite. It serves as an excellent side dish for rice, and also pairs wonderfully with meat dishes, sandwiches, and salads. This magical beetroot recipe is so delicious, it’s sure to disappear quickly! Let’s get started!
Main Ingredients
- 1/2 beetroot
- 6+ beetroot stems
- 1 onion
- 1 piece of radish (approx. 10cm length)
- 1 Korean chili pepper (Cheongyang pepper)
Sweet and Sour Pickle Brine
- 1 cup water (200ml)
- 180g sugar
- 170cc vinegar (170ml)
- 1 cup Cheongju (rice wine) or soju (200ml)
- 1/3 Tbsp salt
- 1 tsp whole peppercorns
- 4 bay leaves (optional)
- 1 cup water (200ml)
- 180g sugar
- 170cc vinegar (170ml)
- 1 cup Cheongju (rice wine) or soju (200ml)
- 1/3 Tbsp salt
- 1 tsp whole peppercorns
- 4 bay leaves (optional)
Cooking Instructions
Step 1
First, let’s make the delicious pickle brine! In a pot, combine water, sugar, vinegar, Cheongju (or soju), salt, whole peppercorns, and bay leaves. Bring to a boil over medium heat. As soon as the mixture starts to vigorously boil, turn off the heat. Let it cool completely for a wonderful pickle brine.
Step 2
While the brine is cooling, we’ll prepare the vegetables for pickling. Separate the beetroot bulb from its stems. Today, we’ll primarily use the stems for their delightful crunch.
Step 3
The outer skin of the beetroot stems can be a bit tough, so carefully peel them off one by one using a knife. This will ensure a more tender texture for your pickle.
Step 4
Now, it’s time to slightly prepare the beetroot stems to enhance their crispness. Bring a pot of water to a boil and add 1/2 Tbsp of salt. Place the prepared beetroot stems into the boiling water and blanch for about 1 minute over medium heat. Be careful not to overcook, as they can become mushy! After blanching, quickly rinse them under cold water to cool them down and drain any excess water.
Step 5
Once the water is drained, cut the beetroot stems into bite-sized pieces. Cutting them into manageable pieces will make them easier to enjoy as pickles.
Step 6
Prepare the beetroot root as well, which will add a fragrant flavor. (This is the beetroot root separated in the previous step).
Step 7
Slice the onion and radish as thinly as possible. Thinly sliced vegetables absorb the pickle brine better, resulting in a more flavorful pickle. With this, the vegetable preparation is complete.
Step 8
In a sterilized glass jar or airtight container, layer all the prepared ingredients neatly. This includes the beetroot root, beetroot stems, thinly sliced onion and radish, and the sliced Korean chili peppers, arranged in layers.
Step 9
Finally, pour the pickle brine, which you made and cooled earlier, over the prepared vegetables. Ensure the vegetables are fully submerged in the brine. Seal the container and store it in the refrigerator. After about a day, the flavors will meld beautifully, allowing you to enjoy your sweet and sour crunchy beetroot pickles! Your delicious beetroot pickles are ready.
