Pickled Beets
Pickled beets have been a popular side dish in many cultures for centuries, prized for their vibrant color, earthy sweetness, and tangy vinegar infusion. Traditionally enjoyed in salads, sandwiches, or as a standalone snack, pickled beets offer a perfect balance of flavors. Their natural sweetness intensifies with the pickling process, making them a great addition to roasted meats or vegetarian dishes. A pro tip: If you prefer a more subtle vinegar taste, use apple cider vinegar instead of white vinegar for a milder, fruitier flavor!
Ingredients for this recipe
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Preparation Steps
1
Wash and trim the fresh beets, then place them in a pot and cover completely with water.
2
Bring the water to a boil and cook the beets for about 30-40 minutes, or until they are easily pierced with a fork. Allow them to cool slightly before peeling.
3
Slice the cooked beets into thin rounds or wedges, as desired.
4
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer over medium heat, stirring until the sugar and salt have dissolved completely.
5
Pack the sliced beets into a clean glass jar, layering them with the garlic cloves, black peppercorns, bay leaves, and red chili flakes.
6
Pour the hot brine over the beets, making sure they are fully submerged.
7
Let the jar cool to room temperature, then seal it tightly and refrigerate for at least 24 hours before serving. This allows the flavors to meld properly.
8
The pickled beets will continue to develop a richer flavor over time. Store in the refrigerator for up to two weeks.
