Pickled beets with horseradish (video recipe)
This is my grandmother's favorite recipe for pickled beets with horseradish. The beets are beautifully sweet and sour, fragrant and slightly spicy from the horseradish.
Ingredients · Servings 10
- beets, 20 pcs
- horseradish, 2 pcs
- water, 2 l
- vinegar, 600 ml
- sugar, 700 g
- cumin, 1-2 tbsp
- black pepper, 1 tbsp
- salt, 2-3 tbsp
Method · 1 h 45 min
- We will need approximately 20 beets to prepare. First, boil the beets until semi-soft and let them cool completely. In the meantime, prepare and sterilize the jars.
- Pour 2 liters of water into a large pot, add 600 ml of vinegar, 700 g of sugar, 2 tablespoons of salt, 1–2 tablespoons of whole cumin and 1 tablespoon of black pepper. Boil the brine briefly until the sugar is completely dissolved.
- Peel and grate the cooled beets. Peel and grate 2 pieces of horseradish. Add some of the grated horseradish directly to the brine.
- I always take a little bit of the beetroot aside, mix it with the brine and taste it. You can season the brine with salt and pepper to your taste.
- Pour the prepared beetroot with the brine, add the horseradish and fill the sterilized jars. Place the jars in the oven and sterilize at 150 °C for about 30 minutes, while they are immersed in water by about 2 cm. After sterilization, turn the jars upside down and let them cool slowly overnight. Enjoy.
- Our grandmother always made this beetroot and for us it is simply the best pickled beetroot in the world. It is one of those recipes that we cannot resist and that always reminds us of our grandmother's kitchen and childhood.
