How to Make Pickled Beetroot and Crunchy Red Cabbage at Home
Backyard Chef
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
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Simple Pickled Beetroot (Sweet & Sharp)
A proper old-school sweet pickle — clean, balanced, and lets the beetroot shine without overcomplicating it.
Beetroot Ingredients
• Cooked beetroot (sliced or whole) – 1 kg
• White vinegar – 500 ml
• Water – 250 ml
• Sugar – 500 g | ~2½ cups (US) | ~2¼ cups (UK) | 40 tbsp
• Salt – 8–10 g | 1½–2 tsp
Ready to eat
• Best after 24–48 hours, even better after a few days.
Red Cabbage Ingredients
• (sliced or whole) – 1 kg
• White vinegar – 500 ml
• Water – 250 ml
• Sugar – 500 g | ~2½ cups (US) | ~2¼ cups (UK) | 40 tbsp
• Salt – 8–10 g | 1½–2 tsp
Toss cabbage with ½–1 tsp salt, leave 30–60 mins, drain — then jar and pour over brine.
Ready to eat
• Good after 24 hours
• Best after 2–3 days
#pickledbeetroot #pickledredcabbage #pickles #homemadepickles #beetroot #preserving #backyardchef #oldschoolcooking
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.
20 Comments
Thank you Rik for the information. 😊👍
How to Make Pickled Beetroot and Crunchy Red Cabbage at Home
Backyard Chef
26,730 views
👉 If you see the Hype 🔥 button — tap it, it’s a super-like 🚀
👇 RECIPE BELOW
❤️Hello, Friends! If you liked my video recipe, help develop the channel:
Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development.
Please write your comment and ask me questions about recipes. I will be happy to answer you.
📢 You can also share this video with your friends by clicking the arrow in the right corner below the video.
Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes. backyardchef
Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyard...
© Copyright – All rights reserved. No unauthorised use or re-uploads permitted.
🙏 SUPPORT OUR CHANNEL 🙏
I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️
Mamalil, Blythe, Sandi Lusk, Roslyn, Onno Verhagen, Sharon, Charlie Badams, Linda, Andrew, Midnight Madness, Roslyn, Glenda Brady, Patrick Steylaerts, Debbie Froom, Henrietta Fitz, William.Bertram, Bob, Kate Gwynne, Deb, JayCee, Ruth Winfield, Sandi Lusk, Hat, Sharon, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, Pat Phares, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Alien8you, Max Currie, Ralph Smith, Deri and Bob Amason, Laura Austan, Malcolm Peacock, John Baird, Kim Kayoda, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Chris Matheson, Tez Brennan
If you would like to support my little channel on Patreon (only if you want :) Patreon: backyard_chef
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
https://www.amazon.co.uk/shop/backyar...
NEW FACEBOOK PAGE - Facebook: backyardchefscasualkitchen
NOTE: You have to answer all membership questions to join it's fully automated and accept group rules.
Huge thanks for the support ❤️ If my cooking style works for you, I’ve got a second channel you might enjoy too:
👉 @notanothercurryshowsamebutdiff
Simple Pickled Beetroot (Sweet & Sharp)
A proper old-school sweet pickle — clean, balanced, and lets the beetroot shine without overcomplicating it.
Beetroot Ingredients
• Cooked beetroot (sliced or whole) – 1 kg
• White vinegar – 500 ml
• Water – 250 ml
• Sugar – 500 g | ~2½ cups (US) | ~2¼ cups (UK) | 40 tbsp
• Salt – 8–10 g | 1½–2 tsp
Ready to eat
• Best after 24–48 hours, even better after a few days.
Red Cabbage Ingredients
• (sliced or whole) – 1 kg
• White vinegar – 500 ml
• Water – 250 ml
• Sugar – 500 g | ~2½ cups (US) | ~2¼ cups (UK) | 40 tbsp
• Salt – 8–10 g | 1½–2 tsp
Toss cabbage with ½–1 tsp salt, leave 30–60 mins, drain — then jar and pour over brine.
Ready to eat
• Good after 24 hours
• Best after 2–3 days
#pickledbeetroot #pickledredcabbage #pickles #homemadepickles #beetroot #preserving #backyardchef #oldschoolcooking
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.