📝 About This Recipe
In the heart of Acadiana, pickling is a preserved art form that transforms garden harvests into vibrant, zesty treasures. These Cajun-style pickled beets balance the natural earthiness of root vegetables with a bold, vinegary tang and a subtle kick of Creole spice. This recipe creates a versatile side dish that adds a bright pop of color and a refreshing acidity to heavy, soulful Southern meals.
🥗 Ingredients
The Vegetables
- 2 pounds Fresh Red Beets (stems removed, scrubbed clean)
- 1 medium Red Onion (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (smashed and peeled)
- 1 piece Fresh Jalapeño (sliced into rounds; seeds removed for less heat)
The Spiced Brine
- 2 cups Apple Cider Vinegar (5% acidity)
- 1 cup Water (filtered)
- 3/4 cup Granulated Sugar (adjust slightly for desired sweetness)
- 2 teaspoons Cajun Seasoning (low-sodium preferred)
- 1 tablespoon Sea Salt (non-iodized for clear brine)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Mustard Seeds (yellow or brown)
- 4 pieces Whole Cloves (for a warm, aromatic finish)
- 2 pieces Bay Leaf (dried)
👨🍳 Instructions
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1
Place the scrubbed beets in a large pot and cover with water by at least 2 inches. Do not peel them yet, as leaving the skins on prevents the color from bleeding out during boiling.
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2
Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 35-45 minutes, or until the beets are fork-tender but not mushy.
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3
While the beets cook, prepare an ice bath in a large bowl. Once the beets are tender, drain them and immediately plunge them into the cold water.
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4
When the beets are cool enough to handle, use your thumbs to rub the skins off; they should slip away easily. Trim the root and stem ends.
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5
Slice the peeled beets into 1/4-inch thick rounds or wedges, depending on your preference, and set aside.
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6
In a medium stainless steel saucepan, combine the apple cider vinegar, water, sugar, sea salt, and Cajun seasoning.
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7
Add the peppercorns, mustard seeds, cloves, and bay leaves to the liquid mixture.
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8
Bring the brine to a rolling boil over medium-high heat, stirring until the sugar and salt are completely dissolved.
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9
In clean glass quart jars, layer the sliced beets, red onion half-moons, smashed garlic, and jalapeño slices.
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10
Carefully pour the hot brine over the vegetables in the jars, ensuring everything is fully submerged. Leave about 1/2 inch of headspace at the top.
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11
Gently tap the jars on the counter or use a thin utensil to remove any trapped air bubbles.
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12
Wipe the rims clean, seal with lids, and allow the jars to cool to room temperature on the counter.
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13
Transfer the jars to the refrigerator. For the best flavor development, let the beets marinate for at least 24 to 48 hours before serving.
💡 Chef's Tips
Wear gloves when peeling and slicing the beets to avoid staining your hands bright pink. Use a non-reactive pot (stainless steel or enamel) for the brine, as aluminum can impart a metallic taste when reacting with vinegar. If you prefer a sweeter beet, increase the sugar to 1 cup; for a more savory profile, add an extra clove of garlic. Ensure your beets are of similar size so they cook evenly; if you have very large ones, cut them in half before boiling. These will keep in the refrigerator for up to 3 weeks, though they are usually eaten much faster!
🍽️ Serving Suggestions
Serve alongside a rich Seafood Gumbo to provide a sharp, acidic contrast to the dark roux. Chop them up and toss them into a green salad with goat cheese and toasted pecans. Use the pickled red onions from the jar as a topping for pulled pork sliders or po' boys. Pair with a cold glass of sweetened iced tea or a crisp Pilsner to balance the spice. Arrange on a Southern-style charcuterie board with boudin links and sharp cheddar cheese.