How to Make Balkan Marinated Beets

Many cultures pickle beets, both to preserve young ones at their peak and to perk up those past their prime. Middle eastern pickled beets such tend to be tangier than their European versions.

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How to Make Balkan Marinated Beets Recipe
12 Steps
Ingredients
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1
Preheat the oven to 375.

Preheat the oven to 375.

2
Gather your ingredients. The market only had golden beets today which I prefer as they don't turn your hands red.

Gather your ingredients. The market only had golden beets today which I prefer as they don't turn your hands red.

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3
Trim the stems and leaves from the beets.

Trim the stems and leaves from the beets.

4
Wrap each beet in foil.

Wrap each beet in foil.

5
Bake beets until tender, about 1 hour.

Bake beets until tender, about 1 hour.

6
Unwrap to cool and then slip off the skins.

Unwrap to cool and then slip off the skins.

7
In a small non-reactive saucepan, combine the vinegar, water, cumin seeds, sugar and salt. Bring to a simmer and stir until the sugar and salt dissolve about 4 minutes.

In a small non-reactive saucepan, combine the vinegar, water, cumin seeds, sugar and salt. Bring to a simmer and stir until the sugar and salt dissolve about 4 minutes.

8
Cut the beets into 1/4 inch thick slices.

Cut the beets into 1/4 inch thick slices.

9
Put the beets in a glass or ceramic bowl.

Put the beets in a glass or ceramic bowl.

10
Pour the hot marinade over the beets. Let cool.

Pour the hot marinade over the beets. Let cool.

11
Cover and refrigerate for at least 12 hours or up to 2 weeks. The beets will become increasingly sour as they stand.

Cover and refrigerate for at least 12 hours or up to 2 weeks. The beets will become increasingly sour as they stand.

12
Drain before serving. This recipe is from the cookbook, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks.

Drain before serving. This recipe is from the cookbook, Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World by Gil Marks.

Ingredients

2 Pounds Unpeeled beets, stems trimmed to 1" 
1 Cup Vinegar, either cider, red, or white 
1 Cup Water 
3 Tablespoons Cumin seeds 
1 Tablespoon Sugar 
1 Teaspoon Kosher salt 
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