📝 About This Recipe
This quintessential German side dish captures the perfect balance of earthy sweetness and sharp acidity that defines traditional Alpine comfort food. Using a time-honored brine infused with warm spices like cloves and caraway, these vibrant beets offer a crisp-tender texture that far surpasses any store-bought version. Whether served at a rustic Sunday roast or as part of a refreshing 'Abendbrot' platter, these pickled gems are a colorful testament to the art of German home preservation.
🥗 Ingredients
The Beets
- 1 kg Fresh Red Beets (medium-sized, stems trimmed to 1 inch to prevent bleeding)
- 2 liters Water (for boiling)
- 1 teaspoon Salt (for the boiling water)
The Aromatic Brine
- 300 ml White Wine Vinegar (at least 5% acidity)
- 200 ml Beet Cooking Liquid (reserved from the pot)
- 100 grams Granulated Sugar (adjust to taste for sweetness)
- 1 medium Yellow Onion (peeled and sliced into thin rings)
- 2-3 pieces Bay Leaves (dried)
- 4-5 pieces Whole Cloves (essential for traditional flavor)
- 1 teaspoon Caraway Seeds (slightly crushed to release oils)
- 1 teaspoon Black Peppercorns (whole)
- 1 teaspoon Mustard Seeds (yellow or brown)
- 1 teaspoon Sea Salt (for the brine)
- 2 cm Fresh Horseradish (peeled and sliced into matchsticks for a spicy kick)
👨🍳 Instructions
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1
Wash the beets thoroughly under cold water to remove any dirt, being careful not to pierce the skin or cut off the root end, which prevents the color from leaking out during boiling.
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2
Place the beets in a large pot and cover with water. Add 1 teaspoon of salt and bring to a vigorous boil.
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3
Reduce heat to medium-low and simmer the beets for 45-60 minutes. They are ready when a sharp knife slides easily to the center.
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4
While the beets cook, prepare your glass jars by sterilizing them in boiling water or a hot oven (100°C) for 10 minutes.
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5
Once the beets are tender, drain them but be sure to reserve 200ml of the deep red cooking liquid for the brine.
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6
Run the cooked beets under cold water. While they are still warm, use your thumbs to slip the skins off; they should slide away effortlessly.
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7
Slice the peeled beets into 0.5cm thick rounds or bite-sized wedges, depending on your preference.
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8
In a separate medium saucepan, combine the vinegar, reserved beet liquid, sugar, onion rings, bay leaves, cloves, caraway seeds, peppercorns, mustard seeds, and sea salt.
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9
Bring the brine mixture to a boil, stirring until the sugar and salt are completely dissolved. Let it simmer for 5 minutes to infuse the flavors.
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10
Pack the sliced beets and horseradish matchsticks tightly into the sterilized jars, leaving about 2cm of headspace at the top.
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11
Carefully pour the hot brine (including the onions and spices) over the beets until they are completely submerged.
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12
Wipe the rims of the jars with a clean, damp cloth and seal tightly with the lids.
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13
Let the jars cool to room temperature, then transfer them to the refrigerator.
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14
For the best flavor, allow the beets to marinate for at least 24 hours before serving, though 3-4 days is even better.
💡 Chef's Tips
Wear kitchen gloves when peeling and slicing the beets to avoid staining your hands bright pink. If the brine tastes too sharp, you can mellow it with an extra tablespoon of sugar or a splash more beet water. Always use whole spices rather than ground versions to keep the brine clear and the flavor nuanced. For a variation, add a sliced apple to the brine for an extra layer of German autumnal sweetness. Ensure the beets are fully submerged in liquid to prevent spoilage and maintain their vibrant color.
🍽️ Serving Suggestions
Serve alongside a classic 'Wiener Schnitzel' with parsley potatoes for a bright acidic contrast. Incorporate them into an 'Abendbrot' (evening bread) spread with rye bread, liverwurst, and sharp cheeses. Pair with a crisp German Riesling or a cold Pilsner to complement the vinegary tang. Use the pickled onions from the jar as a topping for herring salad or smoked fish. Finely dice the beets and toss with a little sour cream and fresh dill for a quick creamy beet salad.