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Russian-style pickled beets and carrots are a traditional and delicious way to preserve vegetables for the winter months. This recipe combines the earthy sweetness of beets with the bright flavor of carrots, all infused with classic Russian spices.
Ingredients
- 4 large beets
- 4 large carrots
- 4 cloves garlic
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds or fresh dill
- 1 cup apple cider vinegar
- 2 cups water
- 2 tablespoons sugar
- 1 tablespoon salt
Preparation Steps
Start by thoroughly washing the beets and carrots. Peel the beets and carrots if desired, or leave the skins on for extra flavor and nutrients. Cut them into uniform sticks or rounds for even pickling.
In a large pot, combine water, vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve completely. Add the garlic, bay leaves, peppercorns, and dill to the brine. Let it simmer for 5 minutes to infuse the flavors.
Pack the prepared vegetables into sterilized jars, leaving some space at the top. Pour the hot brine over the vegetables, ensuring they are fully submerged. Seal the jars tightly.
Fermentation and Storage
Allow the jars to cool to room temperature, then store them in a cool, dark place. For best flavor, let the pickled vegetables sit for at least one week before opening. The flavors will develop and intensify over time.
Once opened, keep the jars refrigerated and consume within a month for optimal freshness. Enjoy your homemade Russian-style pickled beets and carrots as a side dish, in salads, or as a snack!