🥫 Pickled Beets
Pickled Beets are sweet, tangy, and earthy beets preserved in a vinegar-based brine. They’re a classic side dish, salad topping, or snack that keeps well for weeks.
🧾 Ingredients
- 4–5 medium Beets (washed, peeled if desired)
- 1 cup White Vinegar or apple cider vinegar
- 1 cup Water
- ½ cup Sugar
- 1 tsp Salt
- Optional spices: Cloves, Allspice, or Cinnamon Stick
👨‍🍳 Instructions
1. Cook the beets
- Boil or steam beets until tender (20–30 minutes).
- Let them cool, then slice or cube as desired.
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 jar
- Place sliced beets in a clean jar.
- Pour hot brine over the beets, ensuring they’re fully submerged.
4. Cool and refrigerate
- Let the jar cool to room temperature, then refrigerate.
- Beets taste best after at least 24 hours in the fridge.
🍴 Serving Ideas
- As a side with Roast Beef or poultry
- Chopped into Salads
- As a topping on Sandwiches or wraps
- Mixed with Goat Cheese for a sweet-savory snack
💡 Tip: For deeper flavor, leave pickled beets in the fridge 2–3 days before eating. They last up to 2 weeks refrigerated.
I can also give you a spicy pickled beets version that adds a little kick if you want. Do you want me to?