A tangy and vibrant side dish that adds a burst of color and flavor to any meal.
Ingredients:
- 1 pound beets, peeled and quartered
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1 clove garlic, minced
Instructions:
- Prepare the beets: Place the quartered beets in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender. Drain the beets and let cool slightly.
- Make the pickling brine: In a small saucepan, combine the apple cider vinegar, sugar, water, salt, mustard seeds, black peppercorns, and minced garlic. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Pickle the beets: Place the cooled beets in a clean jar. Pour the hot pickling brine over the beets, making sure they are completely covered. Seal the jar tightly and let it cool completely before refrigerating.
- Let it sit: The pickled beets will be ready to eat after at least 24 hours, but they will taste even better if you let them sit in the refrigerator for a few days.
Enjoy these tangy and colorful pickled beets as a side dish, or use them as a topping for salads or sandwiches.