Newfoundland Pickled Beets
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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!
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.
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.
PICKLED 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.
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.
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..
Hope you enjoy and make them in your own kitchen.
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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
- pinch of salt
For the pickling liquid.
- 1 cup vinegar
- 1 cup water
- ⅓ cup sugar (see note)
- 1 tablespoon 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.
Notes
The sugar content in this recipe is adjustable to taste. For a sweet picked beet, you can use ⅔ to ¾ cup of sugar instead.
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.
does the salt go into the boiling water with the beets? or does it go into the pickling mixture????
I just finished making pickled beets. It was my mother-in-laws recipe and I have made them for over forty years. There is no salt inthe recipe and the vinegar is 2 cups, i cup of sugar and 1 cup of water. No spices or anything else added. I sometimes chop the beets fine and mix them with horseradish. Great condiment with ham or beef.
Thank you for all of your recipes. I have made a lot of them and get compliments when I take one of your reci[pes to church for fellowship time.
I’m surprised that there is nothing like clove or cinnamon, or anything like that. I’ve never seen pickled beets without a bit of spices.
Interestong. Never heard of such a thing in this neck of the woods.