Red Beet Pickle

Introduction: Red Beet Pickle

About: The World's Biggest Show and Tell

Beet is very good for winter (update: Also summer!) and helps a lot with headaches. What's better than beet? Beet pickle! :) In wikipedia, you can find more information about beets . (Beets have a lot of carbohydrate which give you a lot of energy)

Step 1: Ingredients

  • A Beet : Large : Red beets are better for pickle .
  • Vinegar : A bottle : 0.5 liter
  • Sugar : 50-100g
  • Salt & pepper : A few

Step 2: Make the Beet Ready

  1. Skin the beet with a small knife .
  2. Split it : For this work I use a shaver that have a blade for this work & split the fruits very easy and nice . (Slice)

Step 3: Cook the Beet

Put your slices in a suitable pot and add the vinegar & sugar .
Now place it on a low flame for 90 minutes . (30min before boiling + 60min after boiling)

Step 4: Get Ready to Serve

After the slices get cold , put them in a jar , with “15-30 Centigrade” temperature .
After 2 weeks your pickle is ready to serve .
Warning : If you have a gastric problem , it’s better for you to serve the pickles with a food . Because pickles can make respiratory problem for you if you serve them singly .

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    10 years ago on Introduction

    Thanks so much fro sharing this! I have alsways wanted to know how to do this!


    10 years ago on Step 3

    I'm Australian and we Aussies love our beetroot as it is called here. Every burger shop has it as a standard ingredient for hamburgers except for Hungry Jacks (Wendy's) or MacDonald's.
    I have been doing something similar for the last couple of years but in a slightly different way. I don't cut or peel the beets first but simmer them whole in water for 1 hour or more until a metal skewer can pass through the beet with little resistance. This keeps most of the flavour and colour in the beets without it leaching away in the cooking liquid.
    I then use a mandolin style cutter to thinly slice the beets and then store in sealed plastic containers with the same sugar/vinegar mixture. They are ready to eat in about a day and will store quite well for up to 2 months in a refrigerator if they last that long without being eaten. I usually do 1.5 kilos at a time as my wife and I can't use the commercially canned ones as we both have to have a low sodium diet. We obviously don't add salt but sometimes add pepper or chilli powder to a small batch if we are entertaining.
    For something a little different try adding a couple of cloves to impart a nice flavour. I usually pick the largest beets I can find as 1 slice will then cover a burger or slice of bread. The only drawback is that they stain anything and everything it touches.
    Nice Instructable. I enjoyed reading your method and may try it in the future.


    10 years ago on Introduction

    Those look delicious!

    Though I think you mean to say the vinegar should cover the beets (not wear them) in the pictures for step 3.


    Reply 10 years ago on Introduction

    And replace much with a lot...But great recipe! Love beets :)