Ingredients
- 3–4 medium fresh beets (red or golden)
- 1 tablespoon kosher salt (or to taste)
- 1 tablespoon vinegar (apple cider or white vinegar)
- 1 teaspoon sugar (optional, to balance acidity)
- ½ cup water
- Optional: 1 garlic clove (sliced), fresh herbs (like dill or thyme)
Instructions
- Wash and trim the beets. Leave skins on to retain color and flavor.
- In a medium pot, cover beets with water and boil for 30–40 minutes, until fork-tender.
- Let cool slightly, then peel by rubbing the skins off under cold running water.
- Slice or dice beets as desired and place in a clean glass jar.
- In a small bowl, mix the salt, vinegar, water, and sugar (if using) until dissolved.
- Pour the mixture over the beets, ensuring they’re submerged. Add garlic or herbs if desired.
- Cover and refrigerate for at least 12 hours (best after 24 hours).
- Store in fridge for up to 1 week.
These quick-pickled salted beets are great on salads, toast, or as a flavorful side.
Let me know if you’d like a spicy version or no-cook method!