Cumin Scented Pickled Beets 3

Beets have a natural sweetness to them that makes them perfect for pickling, becoming sweet and sour. It’s the perfect salad topper, relish for meat, or if you like tart stuff as much as I do, you’ll just snack on this all by itself. I used Chioggia beets, which have such pretty patterns, but feel free to use any beets you like. The cumin scent knocks this one out of the park for me, giving just a touch of complexity, but the process is uber easy.

Cumin Scented Pickled Beets

  • 4 beets (about 1 1/4 lbs), cooked and peeled
  • 1 onion, thinly sliced
  • 3/4 cup water
  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 tablespoon white cumin seeds
  • 1/2 rounded teaspoon kosher salt


1. Slice beets 1/8″ thick (use mandoline) and layer with onion in a heatproof container with a lid.

beet and onion layers beet and onion layers 2

2. Bring water, cider vinegar, sugar, cumin seeds, and salt to a simmer and cook for 15 minutes. Strain and pour over beets and onions. Cover and rest on the cool on the counter for 1 hour. Refrigerate overnight.

Cumin Scented Pickled Beets 7

posted by jessica at 08:49 AM Filed under Fusion, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.