Beetroot Pickle Recipe
Another variety of pickled veggies from Armenian cuisine: beetroot pickle . Those who ever tried this particular pickled veggie may recall the uniquely delicious taste of it. A while ago I posted a picture of beetroot pickle on my instagram and Facebook pages, and got to realize that many were interested in learning how to make this incredibly tasty appetizer.
I don’t go by a strict recipe when making my pickled appetizers, this one isn’t an exception. All you need to know is the right proportions for salt and water, also I normally add a small amount of sugar to the brine. As for additional ingredients, it’s ok to add anything you’d prefer with your pickled veggies.
I personally like ground black pepper, allspice and bay leaves , of course fresh garlic and herbs are also a great addition to any pickled veggies. So keep that in mind and feel free to mix and match spices and seasonings. I can guarantee your beetroot pickle with turn out very delicious. Another tip for great tastings beetroot pickle, try to use fresh, young beetroot with stems. Simply refer to YouTube tutorial for more details. I will not be writing an exact recipe, because this is another one of those “no recipe” appetizers that you’d make as much as you need, all you want to know is water, salt and sugar proportions, I’ll post those below this intro.
Hope you try and share your feedback!
Fresh herbs: parsley, dill, cilantro (anything on hand)
Black pepper seeds
Salt, be sure to use kosher, sea or pickling salt only
I also add spicy chili or jalapeño pepper for heat, optional
To make the brine simply mix following ingredients with these proportions:to
8 cups water add ¼ cup salt, 1tbs sugar (it is about ¾ tbs salt to each 1 cup of water, ¼ tsp sugar )
Prepping the beetroot
Wash and cut off the stems and roots from beetroot and cook until tender
Remove the leaves from stems and tie them into stocks,refer to YouTube tutorial for more details
Cook the stems only 4-5 minutes or until tender
Peel the cooked beetroot, slice into ¾” thick circles
Assembling the veggies and spices for pickling
On the bottom of a glass or plastic container combine spices and herbs: black pepper seeds, allspice, bay leaves and herbs
Next, arrange the beetroot and stems
Place another layer of spices and herbs
Pour the brine over to cover the veggies completely
Place a heavy plate over and set at a room temperature for 5-7 days or until it is pickled, taste to see if it’s ready
Store the pickled veggies in fridge for long month