Pickled Beetroot (from frozen) | Rediscover (2024)

FAQs

Can you pickle beets after they have been frozen? ›

Frozen beets, on the other hand, would pickle just fine.

Roasted Walnut and Beet Salad

You don't have to defrost them or anything, just toss the beety frozen blocks with olive oil and roast till they're cooked through. Then, a little garlic and oil and vinegar—walnut oil if you have it, olive oil if you don't—add some toasted walnuts and a little blue cheese.

How to Store: Place the pickled beets sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. Use a butter knife to help move the ingredients around once the brine is in the jar and the beets. For best flavor results, wait at least 24 hours before eating the pickled beets.

Some people boil beets before pickling them, but I like roasting because it concentrates the beet's natural sweetness and minimizes the earthiness that some people find objectionable. I like my beets on the vinegary/tangy side, so I don't add sugar, but you can always add some to this recipe if you want.

Possible downsides. Depending on how they're made, some varieties of pickled beets may pack salt and added sugars ( 23 , 24 ). Research links excess sugar and salt intake to poor health and an increased risk of illnesses like heart disease and type 2 diabetes.

Imagine a thinly sliced piece vs a whole baby beet or a quarter of a large beet. The pickle will preserve it, but unless you heat it sufficiently there is a risk of bacteria growing in the jar and causing it to ferment and go off, which in extreme cases could mean the jar would explode. Not nice.

Their “earthy” flavor comes from a compound called geosmin, which is also the same compound that we associate with the smell of “fresh rain” and “forest soil”. Some people are much more sensitive to this compound than others, that is why some people say they taste like dirt, and others love them.

While not as popular as other canned vegetables like corn or green beans (via USA Today), canned beets are an honorable underdog, and so is their liquid. Plain or salted, you should never get rid of the liquid from canned beets because it is completely edible!

To enjoy them at their best and freshest, store your pickled beets in the refrigerator and plan to use them within a maximum of three months, or ideally within several weeks. Always keep an eye out for signs they've passed their prime before that though.

These easy pickled beets are ready to eat in hours or will keep well chilled for weeks! Enjoy them straight from the jar or drizzled with olive oil and a sprinkle of black pepper, salad style.

What kind of vinegar is best for pickles? ›

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Pickled beets also contain small amounts of vitamins and minerals. They are a good source of potassium, calcium, and iron. The micronutrient content of pickled beets varies depending on how the beets were processed. Because pickled beets are fermented, they are rich in probiotics.

Given the texture problems, you will likely only want to use these beets in recipes where they are pureed, such as smoothies and some types of borscht. You could also try juicing your accidentally frozen beets. Beet juice has demonstrated health benefits, and it can be used as food coloring.

Frozen cooked beets should be thawed in the refrigerator overnight. Then, you can use them in salads, cooked dishes, smoothies, and more! However, frozen then thawed cooked beets tend to be more watery than freshly cooked ones. You may want to squeeze out some of the water before adding them to recipes.

You can freeze pickles, although this is a “can” vs. “should” debate more than anything. Like all vegetables with high water content, pickled cucumbers will degrade in quality after freezing. They may taste watery, and will have an unpleasant crystallized texture.

Raw beets are prone to sogginess when frozen and thawed, so it's best to cook the beets first if you plan on freezing them.