Magenta ketchup that actually tastes like something? Yes, please. This Pickled Beet & Pink Peppercorn Ketchup gives you punchy color, tangy-sweet swagger, and a peppery floral pop that regular ketchup could never. It’s bold, ultra-grammable, and ridiculously easy to make. Want fries to break the internet? This is your moment.
Why Pink Peppercorn + Pickled Beet Works (and Slaps)
Beets bring the color, obviously, but they also bring earthy sweetness. That sweetness pairs with vinegar for a balanced tang—think ketchup vibes, but with a fancy hat. Pink peppercorns add a bright, berry-like heat that feels playful, not punishing.
You get a sauce that:
- Looks wild (hot magenta, hello)
- Tastes layered (sweet, tangy, earthy, floral)
- Plays nice with burgers, fries, roasted veg, and cheese boards
FYI: Pink peppercorns aren’t true peppercorns. They’re from the Peruvian or Brazilian pepper tree, which explains that surprising fruity note. IMO, they’re the glow-up regular pepper needs.
The Flavor Blueprint
Here’s how each element pulls its weight:
- Pickled beets: Tangy base + sugar balance. Use store-bought or homemade.
- Tomato paste: Concentrated umami that whispers “ketchup,” not “marinara.”
- Vinegar: White wine or apple cider keeps it bright without overpowering.
- Pink peppercorns: Floral heat; crush them lightly for better infusion.
- Brown sugar or maple: Deeper sweetness that hugs the beet flavor.
- Onion + garlic: Aromatics that make it taste like a legit condiment, not beet baby food.
- Smoked paprika: Optional, but it adds a tiny campfire wink.
- Salt + lemon juice: Lift and finish—like turning the “contrast” knob on flavor.
Acid-Sweet Balance: Your Magenta North Star
You want a 2:1 tang-to-sweet ratio. If your beets are super sweet, nudge up the vinegar. If your vinegar tries to take over, slide in more brown sugar or maple. Taste as you go. Your tongue knows.
How to Make It (Quick + Clean)
No culinary-school acrobatics here—just blend, simmer, adjust, flex.
- Sauté aromatics: In a small pot, warm a slick of neutral oil. Soften 1/2 small onion (diced) and 1 garlic clove (minced) until glossy, 3–4 minutes.
- Build the base: Add 1 tablespoon tomato paste and cook 1 minute to caramelize.
- Add the stars: Tip in 1 1/2 cups chopped pickled beets (drained), 1/3 cup beet brine, 2 tablespoons vinegar (apple cider or white wine), 1–2 tablespoons brown sugar or maple, 1/2 teaspoon smoked paprika (optional), 1 teaspoon kosher salt.
- Pink peppercorn time: Lightly crush 1 to 1 1/2 teaspoons pink peppercorns with the back of a spoon. Add to the pot.
- Simmer: Cook 8–10 minutes over low heat, stirring. If it thickens too much, splash in water.
- Blend: Transfer to a blender and blitz until glossy-smooth. Add 1–2 teaspoons lemon juice. Taste, then tweak salt/sweet/acid.
- Chill: Pour into a squeeze bottle or jar. It thickens and brightens as it cools. Color goes full drama queen in the fridge, FYI.
Texture Options
– Ultra-smooth: Blend longer and strain through a fine mesh sieve.
– Rustic: Pulse only. Leaves micro flecks—cool on a cheese board.
Insta-Ready: Nail the Magenta
You want that bold, scannable hue that stops thumbs mid-scroll. A few pro moves:
- Use bright pickled beets: Old, brownish beets dull the color. Fresh pickles = neon magic.
- Skip dairy nearby: Creams and yogurts can mute the color in photos.
- Go glossy: A touch of neutral oil (1/2 teaspoon) blended in gives a shiny finish.
- Plate smart: White or matte black plates. Clean, high contrast, no clutter.
- Top with a pink pepper dust: Crush a pinch over the drizzle for texture and vibe.
Photo Tips (Because We All Post It)
– Natural light beats kitchen overheads.
– Spoon swooshes = instant drama.
– Pair with golden fries or seared halloumi—colors pop like a movie poster.
What to Serve It With (Spoiler: Everything)
This ketchup plays well with:
- Fries and tots: Obviously. Sweet potato fries love it extra hard.
- Smash burgers: Cuts through richness, adds a little “what is that?” moment.
- Grilled cheese: Tomato soup energy, but louder and cooler.
- Roasted carrots or Brussels: Use as a drizzle post-roast.
- Salmon or trout: Beet + fish = classic; the peppercorns make it flirtier.
- Charcuterie boards: A sticky, shiny, tangy counterpoint to fatty meats and funky cheese.
Chef-y Pairings
– Beet ketchup + goat cheese + rye crisps
– Beet ketchup + grilled lamb kofta + mint
– Beet ketchup + black lentil cakes + yogurt swirl (yes, we broke the dairy rule for photos; for flavor, it slaps)
Make-Ahead, Store, and Gift It
You can knock this out on Sunday and flex all week.
- Fridge: 2–3 weeks in a clean jar. Acidity keeps it fresh.
- Freezer: Up to 3 months. Thaw and whisk.
- Meal-prep tip: Portion into mini squeeze bottles for desk lunches. Office envy unlocked.
- Gifting: Add a cute label—“Hot Magenta Ketchup (Not Dyed, We Swear).”
Troubleshooting
– Too tart? Add a teaspoon of brown sugar and a pinch of salt.
– Too sweet? A splash of vinegar and lemon juice wakes it up.
– Too thick? Thin with water or beet brine, a tablespoon at a time.
– Too earthy? More tomato paste and a tiny extra smoked paprika balance it.
Variations If You’re Feeling Extra
– Spicy Magenta: Add 1/2 teaspoon Aleppo pepper or a tiny fresh chili for a warm kick.
– Citrus-Pink: Swap lemon for orange zest and juice—floral city.
– Maple-Miso: 1 teaspoon white miso + maple for umami-sweet heaven.
– Herby: Blend in a few dill fronds or tarragon leaves at the end; don’t cook them or you’ll dull the flavor and color.
– Roasted Beet Base: If you skip pickling and roast beets instead, add more vinegar and sugar to simulate that pickle tang.
FAQ
Can I use canned beets instead of pickled?
Yes, but you must add more acid and sweet. Start with 1/4 cup vinegar and 2 tablespoons sugar or maple, then adjust. Without the pickle brine, you’ll miss that instant tang.
Are pink peppercorns spicy like black pepper?
Not really. They taste fruity and floral with a gentle heat. If you only have black pepper, use less and add a pinch of crushed coriander to mimic the aromatic vibe.
Is this ketchup vegan and gluten-free?
Yes to both, as long as your vinegar is gluten-free (most are) and you use plant-based sweeteners. It’s naturally dairy-free too. Easy win.
How do I keep the color bright over time?
Store it cold, in glass, and minimize light exposure. A splash of lemon right before serving sharpens both color and flavor. Also, don’t cook it to death—over-simmering muddies the hue.
What if I can’t find pink peppercorns?
Use a blend: 3 parts black pepper, 1 part coriander seed, and a tiny pinch of allspice. Crush lightly. It won’t be identical, but you’ll get that aromatic sweetness, IMO.
Can kids handle the flavor?
Totally. It’s sweet-tangy with gentle spice. If you worry, cut the peppercorns in half for their batch and keep a “grown-up” jar for you.
Conclusion
This Pickled Beet & Pink Peppercorn Ketchup doesn’t just look iconic—it tastes like your favorite ketchup went on vacation and found itself. You’ll spoon it on everything, then brag about that natural magenta like you invented beets. Make a jar, snap the pic, and let your fries live their best, most photogenic life.