Vibrant Beetroot and Cucumber Pickles
Easy Homemade Beetroot Cucumber Pickles, Perfect Pickling Brine Ratio, How to Make Pickles at Home
Add a beautiful vibrant hue to your homemade pickles with the addition of beetroot! These pickles are wonderfully crunchy, tangy, and sweet, making them a perfect accompaniment to any meal.
Main Ingredients
- 3 Baekdadagi cucumbers (approx. 600g)
- 200g cabbage (about 1/4 head)
- 50g fresh beetroot (about 1/4 of a small beetroot)
Tangy Sweet Pickling Brine
- 2 cups water (400ml)
- 1 cup granulated sugar (200g)
- 1/2 cup 2x concentrate vinegar (100ml, equivalent to 1 cup regular vinegar)
- 2 tbsp coarse salt (30g)
- 1 tbsp pickling spices (10g)
- 2 cups water (400ml)
- 1 cup granulated sugar (200g)
- 1/2 cup 2x concentrate vinegar (100ml, equivalent to 1 cup regular vinegar)
- 2 tbsp coarse salt (30g)
- 1 tbsp pickling spices (10g)
Cooking Instructions
Step 1
Wash the 3 Baekdadagi cucumbers thoroughly under running water. Leave the skins on as they are rich in nutrients. Slice them into rounds about 0.5 cm thick. (Tip: Slicing them too thinly can make them mushy, so aim for a consistent, moderate thickness.)
Step 2
Cut the cabbage into large pieces. (Tip: Cabbage can sometimes leave residue. To ensure crispiness and cleanliness, soak the cut cabbage in a vinegar-water solution for about 5 minutes, then rinse under cold water and drain thoroughly.)
Step 3
Prepare 50g of fresh beetroot. (Tip: Beetroot adds a gorgeous red color to the pickles. Using too much can make the color excessively dark, so adjust the amount to your preference or omit if you don’t have any. The color is beautiful but subtle when used in moderation.)
Step 4
Get your pickling spices ready – 1 tablespoon. These spices will add a wonderful aromatic depth to your pickles, making them extra flavorful.
Step 5
Pickling spice mixes can sometimes contain small particles or seeds. To keep your pickles clean and free of unwanted bits, place the pickling spices inside a small mesh bag or cheesecloth pouch. This makes them easy to remove later.
Step 6
Now, let’s make the delicious pickling brine! In a saucepan, combine 2 cups of water, 1 cup of sugar, 1/2 cup of 2x concentrate vinegar (equal to 1 cup of regular vinegar), and 2 tablespoons of coarse salt. Heat over medium heat, stirring until the sugar and salt are completely dissolved. (Tip: Using 2x concentrated vinegar allows you to achieve the desired tanginess with less liquid volume.)
Step 7
Once the brine comes to a rolling boil, immediately turn off the heat. Add the sliced cucumbers, cabbage, beetroot, and the pouch of pickling spices to the hot brine. Let everything steep while the brine is still hot. (Tip: Pouring the hot brine immediately helps the vegetables retain their crisp texture and allows the flavors to infuse quickly.)
Step 8
Allow the pickles to cool completely in the brine. As they cool, the vegetables will absorb the flavorful brine, and the tastes will meld beautifully. Once fully cooled, remove and discard the pickling spice pouch.
Step 9
Transfer your finished beetroot cucumber pickles to a clean glass container. Storing them in a sterilized jar is recommended for longer shelf life. (Tip: I prefer to slice the vegetables into larger pieces and store them in a wide container in the refrigerator; this makes them easy to access and serve.)
Step 10
Your vibrant and delicious beetroot cucumber pickles are ready! While they’re tasty right away, letting them chill in the refrigerator for at least a day will allow the flavors to deepen even further. Enjoy!
