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Here’s a simple and delicious recipe for pickled beets that you can enjoy as a side dish or add to salads!
Pickled Beets Recipe
Ingredients
- 4 medium beets, scrubbed and trimmed
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup sugar (adjust to taste)
- 1 tsp salt
- 1 tsp whole cloves (optional)
- 1 tsp mustard seeds (optional)
- 1/2 tsp black peppercorns (optional)
- 1 bay leaf (optional)
Instructions
- Cook the Beets:
- Place the beets in a pot and cover with water. Bring to a boil and simmer for about 30-40 minutes, or until tender. You can also roast them at 400°F (200°C) for about 45 minutes until tender.
- Peel the Beets:
- Once cooked, let the beets cool slightly, then peel the skins off. You can use your hands or a paper towel to help with peeling.
- Slice the Beets:
- Cut the beets into slices or cubes, depending on your preference.
- Prepare the Pickling Liquid:
- In a saucepan, combine apple cider vinegar, water, sugar, salt, and any optional spices. Bring to a boil, stirring until the sugar dissolves.
- Pack the Jars:
- Place the sliced beets in sterilized jars. Pour the hot pickling liquid over the beets, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jars.
- Seal and Cool:
- Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate.
- Marinate:
- Allow the beets to pickle for at least 24 hours for the best flavor. They can be stored in the refrigerator for up to 2-3 weeks.
Enjoy!
These pickled beets are tangy, sweet, and perfect for adding to salads, sandwiches, or enjoying on their own!
