Pickled Beets Recipe
Ingredients:
1 kg fresh beets (red beets), washed and trimmed
1 cup white vinegar (or apple cider vinegar)
1 cup water
¾ cup granulated sugar
1 teaspoon salt
½ teaspoon black peppercorns
½ teaspoon mustard seeds (optional)
2–3 cloves garlic, lightly crushed (optional)
1 bay leaf (optional)
Instructions:
Prepare the Beets
Start by washing the beets thoroughly under cold running water to remove any dirt. Trim off the stems, leaving about 2 cm attached to prevent bleeding during cooking. Do not peel the beets at this stage.
Cook the Beets
Place the beets in a large pot and cover them completely with water. Bring the water to a boil, then reduce the heat and let them simmer for about 30–45 minutes, or until the beets are tender when pierced with a knife.
Once cooked, drain the beets and allow them to cool slightly. When cool enough to handle, peel off the skins easily using your hands or a small knife.
Slice or Cube the Beets
Cut the peeled beets into slices, wedges, or cubes depending on your preference. Set aside.
Prepare the Pickling Brine
In a medium saucepan, combine the vinegar, water, sugar, and salt. Add the peppercorns, mustard seeds, garlic, and bay leaf if using.
Bring the mixture to a gentle boil, stirring occasionally until the sugar and salt are completely dissolved. Reduce the heat and let it simmer for 5 minutes to allow the flavors to blend.
Assemble the Jars
Place the sliced beets into clean, sterilized glass jars. Pour the hot pickling brine over the beets, making sure they are fully submerged. Leave a small space at the top of the jar.
Cool and Store
Allow the jars to cool to room temperature, then seal them tightly with lids. Store the pickled beets in the refrigerator for at least 24 hours before serving to allow the flavors to develop.
Serving Suggestions
Pickled beets can be served as a side dish, added to salads, sandwiches, or enjoyed on their own. They can be stored in the refrigerator for up to 2–3 weeks.
Tips:
For extra flavor, you can add cloves, cinnamon sticks, or sliced onions to the jars.
Adjust the sugar level according to how sweet or tangy you prefer your pickles.
