Tangy, earthy, and full of flavor, pickled beets are a timeless delight that pair perfectly with salads, sandwiches, or as a stand-alone snack. If you’re a fan of that perfect sweet-and-sour combination, this simple recipe will be your go-to!
Ingredients
- 4 medium-sized fresh beets
- 1 cup distilled white vinegar
- 1 cup water
- ½ cup granulated sugar (adjust to taste)
- 1 tsp salt
- ½ tsp black peppercorns
- 2-3 whole cloves (optional)
- 1 bay leaf
- ½ tsp mustard seeds (optional)
Instructions
- Prepare the Beets:
- Wash and trim the ends of the beets.
- Boil them in a pot of water for 30-40 minutes, or until tender.
- Once cooled, peel off the skins (they should slide off easily). Slice or quarter the beets as desired.
- Make the Brine:
- In a medium saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, bay leaf, and mustard seeds.
- Bring the mixture to a simmer, stirring until the sugar dissolves. Remove from heat.
- Pickling Process:
- Pack the sliced beets into sterilized jars.
- Pour the hot brine over the beets, ensuring they’re fully submerged.
- Seal the jars tightly and let them cool to room temperature.
- Marinate:
- For the best flavor, refrigerate the pickled beets for at least 24 hours before serving.
Enjoy them on their own, or add them to your favorite recipes for a tangy twist!
Would you like to include variations or serving suggestions? 😊