Sanne: In Denmark, pickled beets are a beloved and traditional accompaniment to many meals. They are often enjoyed with classic dishes like Danish pork belly roast, cold cuts, and liver pâté on Danish rye bread, but some people, like my mom, would eat pickled beets with almost everything. Whether served as a side dish, topping, or as part of a salad, pickled beets add a burst of color and flavor to the plate.
My mom grows beets in her garden, but store-bought raw beets work just as well. This recipe is my late grandma’s and it yields enough for three medium-large jars (approximately 6 pounds of beets). Sounds like a lot, but trust me, you’ll be surprised at how quickly you’ll gobble up these pickled beets. Though if refrigerator space is a concern, you can make half the recipe for a more manageable batch.
In the video below, my mom has sterilized the jars with boiling water and added a bit of sodium benzoate to the inside of the jars, but you can use any sterilizing method you prefer.If you sterilize the jars properly, the pickled beets can last up to a year. If you don’t sterilize the jars, your beets will last up to 6 weeks, if covered in the vinegar pickling liquid.
Preparing pickled beets is rather quick and straightforward, but it takes a couple of weeks before the flavor is fully developed, so be patient:)