Easy Pickled Beets Recipe with Caraway, Garlic and Ginger
These easy pickled beets are made with roasted beetroot, caraway seeds, garlic, ginger, and a tangy vinegar brine. The beets are tender, earthy, slightly sweet, and full of flavor—a simple homemade side dish to enjoy with salads, potatoes, grains, and winter meals.
Ingredients
- 1,200 g beets
- 800 ml water
- 25 30 g caraway seeds
- 15 g salt
- 30 g sugar
- 80 ml vinegar
- Garlic to taste
- Fresh ginger to taste
Instructions
- Roast the beetroot at 180°C for approximately 50 minutes, or until tender.
- Allow the beetroot to cool, then peel it while wearing gloves.
- Slice, cube, or grate the beetroot according to preference.
- Place the beetroot into clean jars and add garlic and ginger.
- Add the water, vinegar, caraway seeds, salt, and sugar to a large pot. Bring to a boil and simmer for 5 minutes.
- Remove from the heat and allow the liquid to cool slightly.
- Pour the warm pickling liquid over the beetroot, making sure the beetroot is covered.
- Gently shake the jars to release trapped air. Add more brine if necessary.
- Immediately close the jars with their lids and check each jar to make sure there are no leaks.
- Wrap the jars in thick cloths or a blanket and leave them undisturbed until the following day, allowing them to cool slowly.
- The next day, I move the jars to the pantry and let the beets pickle for about 4–6 weeks. By winter, we’ll have delicious homemade beetroot waiting in the jars—a little taste of summer preserved for the colder months, with a gentle tang of vinegar and the lovely flavor of caraway.
Notes
Pickling or kosher salt – I prefer to use pickling salt or kosher salt for this recipe. Avoid adding salt with anti-caking agents or other additives if you want a clear pickling liquid. If you are using a tested canning recipe, always follow the salt type and amount specified in that recipe. 3 × 500 ml (16 oz) jars – This recipe works well with three 500 ml jars, including their lids and rims. You can use larger jars if you prefer, depending on how you want to portion and serve the beets.
