Ingredients
- 4 medium fresh beetroots, peeled and sliced or cubed
- 1 cup white vinegar (or apple cider vinegar for a milder flavor)
- 1/2 cup water
- 1/3 cup granulated sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds (optional)
- 1 small cinnamon stick (optional, for warmth)
- 2 cloves garlic, peeled and lightly smashed
- 1 small red chili or 1/2 teaspoon chili flakes (adjust to taste)
Instructions
- Prepare the Beets:
- Wash, peel, and cut the beetroots into bite-sized cubes or slices.
- Place them in a clean, heatproof jar or container.
- Make the Pickling Brine:
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, cinnamon stick, garlic, and chili.
- Bring to a gentle boil, stirring to dissolve the sugar and salt.
- Once boiling, remove from heat.
- Combine & Pickle:
- Carefully pour the hot brine over the prepared beetroot in the jar, making sure the pieces are fully submerged.
- Let it cool to room temperature.
- Chill & Marinate:
- Seal the jar with a lid and refrigerate for at least 24 hours for the flavors to develop (2–3 days is even better!).
- Serve:
- Enjoy your Pickled Beetroot Bites as a snack, salad topping, or side dish!
If you’d like, I can help you write a short serving tip or storage note too — just say yes! 🌿✨