This recipe yields a vibrant and tangy batch of pickled beets. The pickling liquid infuses the beets with a delightful sweet and sour flavor.
Ingredients:
- 1 pound (about 4 medium) beets, trimmed and peeled
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional, for added heat)
- 2 bay leaves
Instructions:
- Prepare the Beets:
- In a large pot, combine the beets with enough water to cover by 1 inch.
- Bring to a boil, then reduce heat and simmer for 30-45 minutes, or until tender when pierced with a fork.
- Drain the beets and let them cool slightly.
- Make the Pickling Liquid:
- In a saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, red pepper flakes (if using), and bay leaves.
- Bring to a boil, stirring to dissolve the sugar and salt.
- Remove from heat and let cool slightly.
- Pickle the Beets:
- While the pickling liquid cools, slice the beets into rounds or wedges.
- Pack the sliced beets into sterilized jars.
- Pour the cooled pickling liquid over the beets, making sure they are completely submerged.
- Leave about 1/2 inch of headspace at the top of the jars.
- Store and Enjoy:
- Wipe the rims of the jars clean.
- Seal the jars tightly with lids.
- Store in the refrigerator for at least 24 hours before enjoying.
- The pickled beets will keep in the refrigerator for up to 2 months.
Tips & Variations:
- For a sweeter pickle, increase the sugar slightly.
- Add other spices to the pickling liquid, such as dill seeds, garlic cloves, or fresh herbs like thyme or rosemary.
- Use golden beets for a milder flavor.
- Serve pickled beets as a side dish, in salads, or as a topping for burgers or sandwiches.
Enjoy your homemade pickled beets!