Pickled Beets are cooked beets that are soaked in a vinegar-based brine with sugar, salt, and spices. They are tangy, slightly sweet, and often served as a side dish or salad ingredient. 🥗🌱
Ingredients
- 4–5 medium beets
- 1 cup vinegar (white, apple cider, or red wine)
- 1 cup water
- ½ cup sugar
- 1 tsp salt
- Optional spices: cloves, allspice, cinnamon stick, mustard seeds
Instructions 👩🍳
1. Cook the Beets
- Wash beets thoroughly.
- Boil in water until tender (30–40 minutes), or roast at 200°C / 400°F for 40–50 minutes.
- Let cool, then peel and slice or cube.
2. Make the Pickling Brine
- In a saucepan, combine vinegar, water, sugar, salt, and spices.
- Bring to a simmer until sugar dissolves.
3. Combine and Store
- Place cooked beet slices in a sterilized jar.
- Pour hot brine over the beets.
- Seal the jar and refrigerate at least 24 hours before eating.
✅ Serving Ideas
- As a side salad with onions and feta cheese 🧀
- In sandwiches or wraps 🥪
- Chilled as part of a holiday platter
💡 Tips
- Use firm, fresh beets for best texture.
- Pickled beets last up to 2–3 weeks in the fridge.
- Adding a few slices of ginger or garlic gives extra flavor.
If you want, I can also show you:
- Quick pickled beets recipe ready in 2 hours
- Spiced holiday pickled beets
- How to make canned pickled beets for long-term storage
