Our farm box keeps arriving full of beets! Though the adults in my house like salty beet kvass, and the kids like sweet beet kvass I finally got enough beets to make a beets to make some fermented pickled beets!
Pickled beets are a perfect addition to most any meal, I especially love them with a ploughman’s lunch. There’s just something wonderful about the combination of pickled vegetables and cheese.
- Beets (about 6 per quart)
- 1- 1½ tsp non-iodized salt
- Filtered water to cover
- Spices (see notes)
- Peel and dice the beets (use gloves if you don't want pink fingers).
- Pack into a sterilized jar with the spices.
- Dissolve the salt in ½ cup of water. Pour over the beets and top with water to cover.
- Leave to ferment at room temperature for about 3 days (no need to weigh down the beets as they usually don't float).
- Store in the refrigerator.
-You could ferment for longer than 3 days… to your own taste, but keep things clean if you’re going for a longer ferment, and use the larger amount of salt.
Sweet: 1 cinnamon stick and 3 whole cloves
Traditional: 1 tbsp pickling spice
Caraway: 2 tsp caraway and 5 black peppercorns