Newfoundland Pickled beets. A very common accompaniment to many meals in the province, from beside fresh fried cod to jiggs dinner to an ingredient for a local favourite potato salad!
Pickled Beets.
This was one that I missed posting during the last couple of harvest seasons. Chef Mark McCrowe returns to give us his family’s version of pickled beets.
Farm fresh beets.
And if you are not following Chef Mark Mc Crowe on Instagram, it’s high time you did! Chef Mark’s Mustard Pickle Recipe is also now available.
Newfoundland Mustard Pickles.
Chef Mark McCrowe.
Newfoundland Pickled Beets.
PICKLED BEETS
Boil the beets unpeeled.
Adding salt to the pickled beets mix.
Adding beets to a pot of water.
Boiling the beets.
This quick pickled beet recipe is the most delicious as well as basic recipe for pickled beets that I could think of.
It’s the trifecta of pickle. We have salt, sugar and white vinegar. A little water goes in just to tame down the vinegar in the pickle.
Add vinegar to the pot.
This is the basic recipe. From here you could flavour your pickling liquid with all kinds of beautiful things like peppercorns, herbs, whole spices, chilis, garlic, you name it.
It’s tradition in our family to serve these on the table with and Sunday dinner or mug up of fried fish with scrunchions and potatoes. Its about as Newfoundland as it gets.
Pickled Beets.
These beets are also very commonly used in a Newfoundland Cold Plate standard addition for many in my home province. Get that recipe and learn more about our extensive ideas for cold plates at the link above..
Pickled Beet Potato Salad.
Hope you enjoy and make them in your own kitchen.
Love Newfoundland Recipes?
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Newfoundland Pickled Beets
Newfoundland Pickled beets. A very common accompaniment to many meals in the province, from beside fresh cod to jiggs dinner to an ingredient for a local favourite potato salad!
Ingredients
- 3 to 4 large beets
- 1 cup vinegar
- 1 cup water
- 1/3 cup sugar
- 1 tbsp kosher salt
Instructions
- Boil the beets, with their skins on in a large pot filled with salted boiling water.
- Reduce heat to a simmer and cook the beets until they are fork tender.
- When the beets are cooled peel away the skins with a kitchen towel. If the skin doesn’t peel away easily, feel free to use a vegetable peeler or pairing knife.
- Chop the beets in whatever size or shape you like, there is no right or wrong here.
- Now simply bring the pickling liquid mixture to a boil in a small saucepan.
- Place your chopped beets in a sterilized mason jar and pour over the hot pickling liquid.
- Seal and boil jars using the bottle manufacturers recommended method, until they are sealed to preserve you pickled beets for up to a year.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 30Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 325mgCarbohydrates 7gFiber 0gSugar 7gProtein 0g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.