Homemade Pickled Beetroot - Pancar Turşusu
An irresistible meze in Turkish cuisine, pancar turşusu is moreish and also healthy. All chefs have their own recipe for pickled beetroot and our recipe gives us the flavours we enjoy in favourite restaurants around our hometown of Fethiye.
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Equipment
- 1 chopping board
- 1 sharp knife
- 1 saucepan
- 1 sterilised glass jar with lid (approximately 1 litre)
- 1 vegetable peeler
Servings 1 jar
Ingredients
- 1 kilogram raw beetroot (left whole with tops on)
- 600 millilitres grape vinegar (or vinegar of choice)
- 50 millilitres apple vinegar
- 50 millilitres cold water
- 1 centimetre ginger (peeled)
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon cloves
- 1 teaspoon hot chilli flakes (or 1 dried chilli, roughly chopped)
- ½ teaspoon black peppercorns
- ½ teaspoon brown sugar
Instructions
- Preheat your oven to
200 °C whilst scrubbing your beetroots. - Now loosely wrap each beetroot in tin foil and place on a baking tray in the centre of the oven.
- Meanwhile, add your spices (except the salt, sugar, chilli and ginger) to your saucepan and toast on a low heat for a couple of minutes until they release their aromas.
- Now turn the heat to high and add your vinegar and water mix.
- Bring to the boil and add your salt, sugar, chilli and ginger.
- Now reduce the heat to low, cover and leave the mix to simmer for 10 minutes before removing from the heat and leaving to cool with the lid on.
- How long you cook your beetroots depends on their size. We cook 4 large ones - approximately 250 grams each - for 1 hour 20 minutes. Smaller ones will take less time so check them after an hour to make sure they don't get too soft.
- When your beetroots are cooked, unwrap the foil and allow them to cool.
- Once cooled, use gloves to peel your beetroots with a vegetable peeler and then either cut them into thick slices or chunks.
- Now add the beetroot to your jar, making sure it is snugly packed.
- Pour over the pickling vinegar mixture, ensuring the top layer of beetroot is submerged and then secure with the lid.
- Now wait (im)patiently for a minimum of three days until your pickled beetroot is ready to enjoy.
Notes
- As with all of our recipes, the nutritional information for our pickled beetroot recipe is meant as a rough guide only. They are calculated by a 3rd party API so if you have any special dietary requirements, please do your own due diligence.
- We use standard Turkish grape vinegar for pickling as we like the strong flavour. Feel free to use other vinegars and/or more water if you prefer.
- Try to get beetroot / beets that are roughly the same size so that they bake at the same time.
- Lots of people leave their pickled beetroot to mature for 2 weeks before opening. We find 3 days is enough but you can leave yours as long as you like. Refrigerate after opening.
Nutrition
Serving: 1jarCalories: 599kcalCarbohydrates: 105gProtein: 18gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 869mgPotassium: 3656mgFiber: 31gSugar: 70gVitamin A: 938IUVitamin C: 53mgCalcium: 247mgIron: 12mg
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