Pickled Fermented Beets

The traditional flavor of pickled beets with the benefits of fermentation.

Prep time: PT30M

Rating

5 stars (1 reviews)

Peel and chop the beets into small pieces. Make the salt brine 1 TBS salt to 2 cups water. Pack the chopped beets into the jar, add in the dill, the cinnamon stick, and the cloves. Pour the salt brine over the beets until they are completely covered. Place a weight over the beets to keep them submerged in the water. Put a pickle pipe on the jar and close the lid. Let the beets sit in a dark corner at around 75° for 7-14 days. 14 days will produce a more tender beet.

Carol L on 2022-08-07 (5 stars):
Hi, thank you for the easy direction for fermenting! I have tried fermenting twice, both times resulted in mold. I think it was my house: built poorly in 1945, gaps everywhere to the outside. I chose to ferment close to a floor oil furnace vent to the underside of my house, (open to the outside air), mostly for the heat as I tried this in winter. Now, after much deferred maintenance including a new foundation, I am ready to try again. The furnace register has been "plugged" up, so no air from under the house ...also no heat for the past 5 years. Sorry for all the details, I just thought it might help you answer my question. I had the glass weights, however, they would just sink...One batch I tried had 3 of them as they kept sinking! So...just HOW do you keep them from sinking? I tried both sizes. I don't 'do' regular mouth jars, only the wide mouth. I'd love to try again, but I have basically tried every way to keep food from molding by covering: bag with water, other glass jar, weights, etc.. The first ferment I tried was in a fermenting crock and wooden top...it molded, too. help? Thank you!