Ingredients:
- 2 pounds fresh beets, trimmed and quartered
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 bay leaf
Instructions:
- Prepare the Beets:
- Boil the beets in a large pot of salted water until tender, about 20-30 minutes.
- Drain the beets and let them cool slightly.
- Peel the beets and cut them into desired shapes, such as slices, cubes, or wedges.
- Make the Pickling Liquid:
- In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaf.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
- Pickle the Beets:
- Pack the prepared beets into sterilized jars.
- Pour the hot pickling liquid over the beets, ensuring they are completely covered.
- Seal the jars tightly.
- Let it Cure:
- Let the jars cool completely before storing them in a cool, dark place.
- The pickled beets will be ready to enjoy in about 2-3 weeks, but they will continue to improve in flavor over time.
Tips:
- For a sweeter pickle, increase the amount of sugar in the pickling liquid.
- For a spicier pickle, add more peppercorns or a pinch of red pepper flakes.
- You can use different types of vinegar, such as white vinegar or rice vinegar, to achieve different flavor profiles.
- Pickled beets can be enjoyed as a side dish, used in salads, or added to charcuterie boards.
Enjoy the vibrant color and tangy flavor of these homemade pickled beets!