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pickled beet greens with fried eggs and toast
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Pickled Beet Greens
Prep Time
10 mins
 

Fermented beet greens using only the beet greens, salt, and whey. Real pickles that are pleasantly sour and great as a condiment for rich meat dishes. Fermentation takes 1-7 days.

Course: Side Dish
Servings: 1 pint
Ingredients
  • 1 bunch beet greens washed and chopped, about 2 cups
  • 1 tsp coarse grain salt
  • ¼ cup whey or filtered water
  • ½ tsp dried spicy red pepper optional
  • Pint size glass jar
Recipe
  1. Salt the greens and massage with your hands until they are bruised and juices start to run.
  2. Mix in red pepper.
  3. Pack tightly into a pint size glass jar, pressing down with your fingers to compress the greens as tightly as possible. Almost no air bubbles should be showing.
  4. Top off the jar with whey from strained yogurt, or filtered water. The greens should be completely submerged. Top with a fermentation weight if you have one.
  5. Cover jar with a coffee filter or clean cloth secured with a rubber band. Ferment at room temperature for 1-7 days. Taste occasionally and ferment until desired sourness/funkiness.
  6. Put the jar in the fridge for storage once it is finished fermenting.
Recipe Notes

The pickled beet greens should taste earthy, pleasantly sour, slightly funky, and spicy (if you added red peppers). They may even be bubbly with carbon dioxide from fermentation! If you see mold growing, best to throw away and try again another time. If there is no mold, and the beet greens taste good, consider it a grand pickling success!