Crispy and Colorful Beet and Radish Pickles
Easy Homemade Beet and Radish Pickles: A Recipe for Beautifully Colored, Sweet & Sour Pickled Delights
Discover how to make refreshing homemade pickles using beets and radishes. These vibrant, crunchy pickles offer a delightful sweet and sour taste, making them a perfect accompaniment to a variety of dishes. They pair wonderfully with pasta, ramen, sandwiches, and pizza, and their unique flavor is so addictive you’ll find yourself craving them often. Unlike traditional cucumber pickles, these beet pickles have a special charm that will make you reach for them time and again. Making these pickles at home is easier than you think and results in a fantastic, long-lasting side dish. Let’s dive into this simple and delicious recipe!
Main Ingredients
- 200g Radish
- 150g Beetroot
- 2 Korean chili peppers (Cheongyang)
Pickling Brine
- 1 cup Water (200ml)
- 1/2 cup Sugar (100g)
- 1/2 cup Vinegar (100ml)
- 1 Tbsp Pickling Spice
- 1/2 Tbsp Salt (10g)
- A pinch of whole black peppercorns
- 1 cup Water (200ml)
- 1/2 cup Sugar (100g)
- 1/2 cup Vinegar (100ml)
- 1 Tbsp Pickling Spice
- 1/2 Tbsp Salt (10g)
- A pinch of whole black peppercorns
Cooking Instructions
Step 1
First, prepare your vegetables. Peel the beetroot and cut it into bite-sized pieces, about 2-3 cm cubes. Cut the radish into similar-sized pieces to match the beetroot. Remove the stems from the Korean chili peppers and slice them diagonally about 1 cm thick. This preparation ensures a visually appealing pickle.
Step 2
Sterilize a glass jar by boiling it in hot water and ensure it’s completely dry. Place the prepared radish, beetroot, and chili peppers into the sterilized jar, mixing them together. For an extra beautiful look, consider layering the beetroot on top.
Step 3
Now, let’s make the delicious pickling brine! In a pot, combine 1 cup of water, 1/2 cup of sugar, and 1 tablespoon of pickling spice. Using a pre-made pickling spice blend is convenient and adds a wonderful complexity of flavors.
Step 4
Next, add 1/2 tablespoon of salt and a pinch of whole black peppercorns. Stir to combine the ingredients. Place the pot on the stove and bring the mixture to a boil. Once it boils, turn off the heat and stir in 1/2 cup of vinegar. Adding the vinegar off the heat helps preserve its fresh, tangy aroma and flavor.
Step 5
Strain the hot pickling brine through a sieve to remove any solid spices or peppercorns, ensuring you only use the clear liquid. This step results in a clean and transparent pickle juice.
Step 6
Pour the hot pickling brine directly over the vegetables (radish, beetroot, chili peppers) that are already in the sterilized glass jar. Pouring the hot liquid over the vegetables helps to slightly cook them and maintain their crispiness.
Step 7
While many pickles and preserves are made with cooled brine, for firm vegetables like radish and beetroot, using hot brine is recommended. The hot liquid penetrates the vegetables quickly, enhancing their crunchy texture and aiding in preservation.
Step 8
Once filled, let the pickles cool at room temperature for about a day before refrigerating. These pickles will have a wonderfully crisp, slightly chewy, and refreshingly tangy flavor. They make an excellent, satisfying side dish that only gets better with time.
Step 9
Besides beet and radish pickles, you can also make delicious cucumber pickles to have on hand. They are a fantastic addition to pasta dishes, or served alongside kid-friendly meals like pizza and sandwiches. Making these tasty pickles is surprisingly simple, so why not give it a try!
