Pickled Beets With Caraway

By Martha Rose Shulman

Pickled Beets With Caraway
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus 2 days' refrigeration
Rating
4(200)
Comments
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Caraway, great with carrots, is also very nice with beets. The trick to succeeding with these is to slice them very thin – about ⅛ inch thick. You can do this on a mandoline or with a Japanese slicer, or just use a sharp knife. The longer these are left to pickle the better. My favorite way to serve these pickled beets is to cut them into thin julienne and add them to a salad or make them into a beet slaw.

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Ingredients

Yield:2 servings
  • 2cups thinly sliced beets, cut in half-moons if desired
  • 2teaspoons caraway seeds
  • ½cup (135 grams) seasoned rice wine vinegar
  • 1tablespoon (15 grams) sherry vinegar
  • ¼cup (50 grams) sugar
  • 1cup (230 grams) water
  • 2¼teaspoons (10 grams) kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

176 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 34 grams sugars; 3 grams protein; 821 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the beets and caraway seeds in a bowl or jar.

  2. Step 2

    In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the beets and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks, the longer the better. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the beets to keep them submerged. Remove from the brine with a slotted spoon to serve.

Ratings

4 out of 5
200 user ratings
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Comments

Wes

Are the beets supposed to be raw when pickled? If so, are they supposed to be peeled? I have usually cooked them first and slipped them out of their peels before pickling.

Martha Rose Shulman

The beets are not cooked. It's important to slice them very thin. You can peel if you wish.

Karen

My mother always slipped a few hardboiled eggs into the large jar with the pickling cooked beet slices--resulting in lovely fuchsia pickled eggs!

maria

i put the seeds in the little bags that are used for (herbal) tea, and boil them in the water with the darkest cane sugar i have at home and the salt. after 5 minutes of boiling, and the addition of vinegars, i put the bags on top of the beets and pour the liquids over them. this way, the seeds won't be around when eating the beets and the bags will help keeping the beets under the brine

JV

Used half the sugar and was still way too sweet for my taste, and not briney enough. Tossing these.

Linda S

I couldn’t get my garden fresh beets sliced thin enough and ended up simmering the beets and brine on the stove for 10 or so minutes then cooled on the counter in a covered dish. The result is a pleasantly mild brined beet pickle.

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