Quick pickled beetroot with horseradish recipe

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a milder flavor while distilled vinegar is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness, while brown sugar can be a cost-effective alternative.

horseradish

🥗Healthier: wasabi

💰Cheaper: prepared horseradish

Prepared horseradish is often more accessible and affordable.

Start by making the pickling liquid in a saucepan.

Add 150 milliliters of apple vinegar to the saucepan.

Add 1 bay leaf, 15 black peppercorns, and 1/4 teaspoon of mustard seeds to the vinegar.

Add 1 tablespoon of brown sugar to the mixture and bring it to a boil.

Taste the mixture and add another 1/2 tablespoon of brown sugar if needed for balance.

Bring the pickling liquid to a boil to enhance the flavors from the spices.

Once boiled, remove the liquid from heat and let it cool down.

Grate the cooked beetroot into a bowl.

Grate about half a piece of horseradish and add it to the bowl with the beetroot.

Add the cooled pickling liquid to the bowl with the beetroot and horseradish.

Add 1/4 teaspoon of salt to the mixture and stir to dissolve everything together.

Transfer the mixture to a sealed plastic container if not using a jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens