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Recipe Detail Page
Pickled Raw Beets
Summer 2023
Pickling summer produce does not have to be an ordeal! Slicing beets super thin and letting them soften in salt before packing in a spiced brine is a quick way to create a condiment that’s great for amping up a cheese plate, salad or sandwich. Golden beets make beautiful pickles, but you need to preserve them separately from red beets to maintain their vibrant colour.
Makes 1.5 L
2 1/2 lbs (1.13 kg) small to medium red or golden beets
4 tsp (20 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt
6 sprigs Italian parsley
1/2 small red onion, sliced
1 1/2 cups (375 mL) white wine vinegar
3/4 cup (175 mL) water
1/3 cup (80 mL) sugar
1/2 to 1 fresh Thai chili, halved lengthwise (optional—depending on spice tolerance)
1/2 tsp (2 mL) black peppercorns
1 tbsp (15 mL) coriander seed
10 whole allspice berries
2 bay leaves
1. Scrub, trim and peel beets. Using a mandoline or sharp knife, slice beets into very thin rounds. Place beets in a bowl and toss with salt. Let stand until beets have softened slightly, about 30 minutes.
2. Pack beets and any juices into glass jars (3 x 500 mL or 2 x 750 mL or 1 L + 500 mL), tucking the parsley in along the side of the glass and adding slices of onion between the layers.
3. Combine vinegar, water, sugar, chili (if using), peppercorns, coriander, allspice and bay leaves in a medium pot and bring to a boil, stirring until sugar is dissolved. Pour hot mixture over beets and onions (dividing whole spices between jars). Press a piece of plastic wrap into the top of each jar to ensure beets are fully submerged (or use fermenting weights if you have them). Cool completely then cover jars and refrigerate for at least 2 days and up to 1 month.
Makes 1.5 L
