Pickled Beets Recipe:

Table of Contents

These pickled beets are perfect for adding tangy sweetness and vibrant color to any meal. Enjoy them as a side dish, snack, or in your favorite recipes!

Ingredients:

4-5 medium-sized beets, peeled and sliced
1 cup apple cider vinegar
1 cup water
1/2 cup sugar
1 teaspoon salt
1 teaspoon whole peppercorns
1 teaspoon mustard seeds
2 cloves garlic, crushed
1 bay leaf

Directions:

Prepare the Pickling Liquid:
- In a medium saucepan, combine the apple cider vinegar, water, sugar, salt, peppercorns, mustard seeds, crushed garlic, and bay leaf.
- Bring this mixture to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat and let it simmer for 5 minutes to allow the flavors to blend.
Cook the Beets:
- Add the sliced beets to the saucepan and cook for an additional 5-7 minutes, or until the beets are tender but still have a slight crunch.
- Stir occasionally to ensure even cooking.
Cool the Beets:
- Remove the saucepan from the heat and let the pickled beets cool to room temperature.
Store in a Jar:
- Once the pickled beets have cooled, transfer them, along with the pickling liquid, into a glass jar or container.
- Make sure the beets are fully submerged in the liquid.
Refrigerate:
- Cover the jar and refrigerate the pickled beets for at least 24 hours to allow the flavors to develop. The longer they sit, the more flavorful they become!
Serve:
- Serve the pickled beets as a side dish, on top of salads, in sandwiches, or simply enjoy them as a tasty snack. They’re vibrant, tangy, and a great addition to many dishes.

Q&A Section:

Q: How long can I store these pickled beets? A: Pickled beets can be stored in the refrigerator for up to 2-3 weeks. Just make sure the beets are fully submerged in the pickling liquid to keep them fresh.

Q: Can I use a different type of vinegar instead of apple cider vinegar? A: Yes! While apple cider vinegar gives a great balance of sweetness and acidity, you can substitute it with white vinegar or red wine vinegar for a different flavor profile.

Q: What if I want to make this recipe spicier? A: To add heat, you can include sliced jalapeños or red pepper flakes in the pickling liquid. Start with a small amount, then adjust to your desired spice level.

Q: Can I use pre-cooked or canned beets instead of fresh ones? A: Yes, you can use pre-cooked or canned beets for convenience, but fresh beets will provide a better texture and flavor. If using canned beets, make sure to drain and rinse them before pickling.

Q: How do I make these pickled beets less sweet? A: If you prefer less sweetness, you can reduce the amount of sugar in the recipe by half. Taste the liquid before adding the beets and adjust the sweetness to your liking.

Q: What dishes pair well with pickled beets? A: Pickled beets are great in salads (especially with goat cheese), on top of roasted vegetables, in sandwiches, and even with grilled meats. They also pair wonderfully with cheeses like feta or blue cheese.

Tips:

For an extra kick, you can add a few slices of fresh ginger to the pickling liquid.
If you want your beets to have a more vibrant color, make sure to keep them whole when boiling and slice them afterward.
Beets can stain your hands and kitchen utensils, so it’s helpful to wear gloves when handling them and to use cutting boards that are easy to clean.