Are you looking for a quick and easy recipe to add a burst of vibrant color and exciting flavor to your meals? Look no further! This spicy pickled beetroot recipe is perfect for those seeking delicious, healthy, and homemade cooking options. It's surprisingly simple to make, requires minimal ingredients, and offers a fantastic tangy kick that complements various dishes. Whether you're searching for healthy meal ideas, quick dinner additions, or simply the best recipes for a flavorful side, this one's a winner.
Ingredients:
- 500g beetroot, peeled and thinly sliced (about 2 medium beetroots)
- 200ml white wine vinegar
- 100ml water
- 50g caster sugar
- 1 tbsp sea salt
- 1 red chili, finely sliced (remove seeds for less heat)
- 2 cloves garlic, crushed
- 1 tsp black peppercorns
- 1 tsp coriander seeds
Instructions:
- Prepare the beetroot: Wash and peel the beetroots thoroughly. Using a mandoline or sharp knife, slice them thinly and evenly. Thinner slices will pickle faster.
- Combine the pickling liquid: In a saucepan, combine the white wine vinegar, water, sugar, salt, chili, garlic, peppercorns, and coriander seeds. Bring to a gentle simmer over medium heat, stirring until the sugar and salt have completely dissolved.
- Pickle the beetroot: Once the pickling liquid is simmering, carefully add the beetroot slices. Reduce the heat to low, ensuring the liquid gently simmers but doesn't boil vigorously.
- Simmer and cool: Simmer the beetroot for about 10-15 minutes, or until they are tender but still retain a slight bite. Avoid overcooking, as this can make them mushy.
- Jar and store: Carefully remove the beetroot slices from the pickling liquid using a slotted spoon and pack them tightly into a sterilized jar. Pour the hot pickling liquid over the beetroot, ensuring they are fully submerged. Seal the jar tightly.
- Cool and refrigerate: Allow the jar to cool completely at room temperature before transferring it to the refrigerator. The beetroot will continue to pickle and develop its flavor over time. Allow at least 24 hours before serving, ideally 2-3 days for best results.
Tips for the Best Spicy Pickled Beetroot:
- Use fresh beetroot: Fresher beetroots will yield the best flavor and color.
- Don't overcrowd the jar: Leave a little space at the top of the jar to prevent overflow during cooling.
- Sterilize your jars: This is crucial for ensuring the pickled beetroot stays fresh for longer. You can sterilize jars by washing them in hot, soapy water, rinsing thoroughly, and then placing them in a preheated oven at 100°C (212°F) for 10 minutes.
- Adjust the spice level: Feel free to adjust the amount of chili to your liking. For a milder pickle, remove the seeds from the chili or use less.
Variations:
- Add other spices: Experiment with different spices like mustard seeds, fennel seeds, or star anise for a unique flavor profile.
- Use different vinegars: Apple cider vinegar or red wine vinegar can be used instead of white wine vinegar, each imparting a slightly different taste.
- Sweet and sour: Adjust the sugar to your preference for a sweeter or more tart pickle.
Nutritional Information (per serving - approximate, based on 1/4 of the recipe):
Calories: Approximately 50-60 Carbohydrates: Approximately 10-12g Fiber: Approximately 2-3g Sugar: Approximately 4-5g
This spicy pickled beetroot recipe is a delightful addition to salads, sandwiches, or enjoyed as a tasty and healthy side dish. Its vibrant color and tangy flavor will surely elevate your culinary creations. Enjoy!