Swedish Pickled Beets (Inlagda Rödbetor)

🇸🇪 Traditional Swedish Pickled Beets (Inlagda Rödbetor)

🥣 Ingredients

(for about 1 liter / 1 quart jar)

• 1 kg (2.2 lbs) fresh beets

• 250 ml (1 cup) distilled white vinegar (12%)

• 250 ml (1 cup) water

• 200 g (1 cup) sugar

• 1–2 tsp salt

• 6–8 whole allspice berries

• 4–6 whole cloves

• 1 bay leaf

• (Optional: 1 small red onion, thinly sliced — for extra flavor and color)

🥄 Instructions

1. Prepare the beets
   Wash the beets well, leaving about 2–3 cm (1 inch) of stem and the root tip intact (this prevents color loss).
   Boil in salted water for 30–40 minutes, or until just tender — they should still hold their shape.
   Drain and cool. Once cool enough to handle, rub off the skins (they’ll slip off easily). Slice the beets into rounds or wedges about ¼ inch thick.

2. Make the pickling brine
   In a saucepan, combine vinegar, water, sugar, salt, allspice, cloves, and bay leaf.
   Bring to a boil, then simmer gently for 5 minutes to dissolve the sugar and infuse the spices.
   Remove from heat and let the brine cool slightly (warm, not hot).

3. Pack the jars
   Place beet slices (and onion, if using) in sterilized glass jars.
   Pour the warm brine over the beets, ensuring they’re completely covered.
   Seal the jars tightly.

4. Let them rest
   Store in a cool, dark place or refrigerate. Allow the beets to marinate for at least 24–48 hours before serving — but they’re best after 5–7 days once the flavors meld.

🧄 Serving Suggestions

• Serve with Swedish meatballs (köttbullar), roast meats, or cold cuts.

• Add to open-faced sandwiches (smörgås) with cheese or liver pâté.

• Chop and mix into beet salads or potato dishes.

💡 Tips for Authentic Flavor

• Swedish pickled beets are known for their sweet-tart balance — resist the urge to reduce sugar too much!

• Use whole spices, not ground, for a clean, clear brine.

• For a festive touch, add a few slices of fresh horseradish or orange peel during pickling.