Swedish pickled beets

viewing jar of Swedish pickled beets from overhead

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5 from 1 vote

These easy refrigerator pickled beets are a tasty addition to sandwiches, salads or as a snack.

Prep Time15

Cook Time25

pickling time (min)12

Total Time40

Course: Condiment, Side Dish

Cuisine: Swedish

Servings: approx

Calories: 41kcal

Author: Caroline's Cooking

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Ingredients

9 oz beets beetroot (9oz is approx 2 - 3)
½ cup water
½ cup white vinegar
¼ cup sugar
1 pinch salt
5 peppercorns black or a mix
1 clove

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Instructions

Clean the beets but don't peel, just remove ant excess roots and break off any remaining greens. Place them in a pot/saucepan just large enough to hold them and cover with cold water.
Place the pot over a medium-high heat and being to a boil. Reduce to a gentle boil and cook until the beet are just tender when tested with a knife - you should have a little resistance but it still goes into the middle relatively easily. The cook time can vary from around 20 minutes to an hour, depending on the size. Drain then allow to cool slightly. You can also cook a day or two ahead (store in the fridge after a couple hours).
As the beets are cooking, combine the water, vinegar, sugar, peppercorns and clove in another small saucepan. Warm gently to dissolve the sugar then remove from heat and leave to cool.
Once the beets are cool enough to handle, or when you choose to prepare, peel off the skin. The skin should slide off pretty easily using your fingers or eased with a knife. Trim off the ends then slice or dice, as you prefer. Note - beets can stain so take care what you use.
Place the chopped beets in a jar then pour over the cooled vinegar mixture. Seal and place the jar in the fridge and allow to pickle for at least 12 hours, or 2 to 3 days, if you prefer. Keep refrigerated for storage and use as needed.

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Notes

Once cooked, the peeled and chopped beet gives around 1 cup/5 ½oz/155g. So if your beets are a little larger, feel free to cook more and then use approximately this amount. A little more is fine, too.

You can, if you prefer, also roast the beets rather than boil (though less traditional). The flavor is slightly sweeter. Still only cook until just cooked rather than very soft.

Nutrition