These tangy and vibrant pickled beets are a delightful addition to salads, sandwiches, or as a side dish. They are easy to make and can be stored for weeks, allowing you to enjoy their flavor all year round.
Ingredients
- 4 medium beets
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic, peeled and smashed
- Optional: 1 bay leaf or a few sprigs of fresh dill
Instructions
- Cook the Beets: Wash the beets thoroughly and trim the tops and tails. Place them in a pot of boiling water and cook for about 30-40 minutes, or until they are tender. Remove from heat and let cool.
- Peel and Slice: Once cooled, peel the skins off the beets (they should come off easily). Slice the beets into rounds or cubes, depending on your preference.
- Prepare the Pickling Brine: In a saucepan, combine the vinegar, water, sugar, salt, peppercorns, mustard seeds, and garlic. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
- Pack the Beets: Place the sliced beets into clean, sterilized jars. If using, add the bay leaf or dill.
- Add the Brine: Carefully pour the hot pickling brine over the beets, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.
- Seal and Cool: Seal the jars with lids and allow them to cool to room temperature. Once cooled, refrigerate the pickled beets.
- Marinate: Let the beets marinate in the refrigerator for at least 24 hours for the best flavor. They can be stored in the fridge for up to 2-3 weeks.
Enjoy!
Serve your pickled beets as a side dish or add them to salads for a pop of color and flavor!