Pickled Beets are sweet, tangy, and earthy vegetables preserved in a vinegar-based brine. They’re a classic side dish or salad topper, and their vibrant color makes any plate pop. ❤️
Ingredients (Makes ~4 cups)
- 4–5 medium beets, peeled and boiled or roasted until tender
- 1 cup apple cider vinegar (or white vinegar)
- ½ cup water
- ½ cup sugar (adjust to taste)
- 1 tsp salt
- 1–2 cloves garlic (optional)
- ½ tsp black peppercorns or allspice (optional)
Instructions
- Cook the Beets
- Boil beets in water until tender (20–40 minutes depending on size) or roast wrapped in foil at 400°F (200°C) for 45–60 minutes.
- Let cool, then slice or cut into wedges.
- Prepare the Brine
- In a small pot, combine vinegar, water, sugar, and salt.
- Heat until sugar dissolves. Add garlic and spices if using.
- Pack the Beets
- Place sliced beets in sterilized jars.
- Pour the hot brine over the beets, ensuring they are fully submerged.
- Seal and Chill
- Let the jars cool to room temperature, then refrigerate.
- Best after 24–48 hours to allow flavors to develop.
- Serve
- Enjoy as a side dish, in salads, or with roasted meats and cheese.
Tips
- Add sliced onions or ginger for extra flavor.
- For a spicier version, include red chili flakes.
- Pickled beets last 2–3 weeks in the fridge.
If you want, I can also give a quick 10-minute microwave pickled beet recipe that keeps the bright color and flavor while being super fast.
Do you want me to do that?
