Roll up your sleeves and buckle up, folks! We���re going on a culinary adventure to dive into the world of Sauerkraut-Ish Pickled Beets Recipe! This gem is an incredible side dish that pairs well with practically anything. It’s a dynamite on the dining table for barbecues, picnics, or just as an exciting addition to a weekday meal.
Popular for its punchy flavor and beneficial probiotics, this Sauerkraut-Ish Pickled Beets Recipe will surely win your hearts. Its tangy, slightly sweet, and deeply savory profile makes it a showstopper any day. Plus, the vibrant color of beets adds a fantastic pop on the dinner table.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes plus fermentation time
- Servings: 10
- Yield: 1 quart of pickled beets
Dive in, and let’s get started on this healthy and delightful recipe!
Ingredients & Equipment You’ll Need
- 1.5 lbs of beets
- 1.5 tablespoons of sea salt
- Filtered water
Equipment Required:
- Knife
- Quart-size mason jar with airlock lid
Beets are the core of this recipe – they provide color, texture, and are packed with vitamins and fiber. The sea salt aids in the fermentation process, creating the probiotic-rich, tangy flavor.
Remember, pickling beets will not cook them, so use fresh, high-quality beets for optimum flavor. Also, sea salt is best here, as table salt might interfere with fermentation.
How To Make Sauerkraut-Ish Pickled Beets
- First things first, Clean and peel the beets.
- Next, grate or slice the peeled beets finely. The smaller the slices, the faster the fermentation.
- Then, pack the sliced beets into the clean mason jar, leaving about an inch of headspace at the top.
- After, sprinkle the sea salt over the beets, and pour in enough filtered water to cover them.
- Lastly, secure the lid onto the jar, and let it sit at room temperature for a week, or until the beets are pickled to your liking. Remember to “burp” the jar every day to release built-up gas.
Tips For The Best Results
- Use fresh, high-quality beets for optimum flavor.
- Grate or slice the beets finely to boost fermentation.
- “Burp” the jar daily.
Storage Tips
- Store in a cool, dark place during fermentation.
- Once pickled to your liking, transfer to the fridge to slow down further fermentation.
Frequently Asked Questions
Q: Can I use pickling salt instead of sea salt?
A: Sure, but avoid iodized salts as they might inhibit fermentation.
Q: Can I use other vegetables alongside beets?
A: Absolutely! Feel free to experiment.
Q: What do I do if mold forms on top?
A: Scoop it out. As long as it hasn’t permeated the water, your beets should still be safe to eat.
Q: How long do pickled beets last?
A: If correctly stored, they can last for several months, even up to a year.
Q: Can I use red and golden beets interchangeably?
A: Yes, both work in this recipe but they do have slightly different flavors.
Nutritional Facts of Sauerkraut-Ish Pickled Beets
In conclusion, this Sauerkraut-Ish Pickled Beets Recipe is a real charmer – a sublime unison of health and taste. You can enjoy this luscious treat with grilled meats, on sandwiches, or even straight from the jar. Happy eating!
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