Pickled beets

Here’s a simple and delicious recipe for homemade pickled beets! It’s easy to make and gives you that perfect balance of sweet and tangy.

Pickled Beets Recipe

Ingredients:

• 4-5 medium-sized beets (fresh or pre-cooked)
• 1 cup apple cider vinegar (or white vinegar, if you prefer)
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds (optional, but adds a nice flavor)
• 1-2 cloves garlic, smashed (optional)
• 1 cinnamon stick (optional, for extra warmth)
• 1 bay leaf (optional)

Instructions:

1. Cook the Beets:
   • Start by washing the beets thoroughly, scrubbing off any dirt.
   • Trim off the beet tops and root ends. You can either:
     • Boil: Place the beets in a pot of water and cook for about 40-45 minutes, until tender. Once cooked, let them cool, then peel off the skin using your fingers or a vegetable peeler.
     • Roast: Preheat your oven to 400°F (200°C). Wrap the beets in foil and roast for about 45 minutes to 1 hour, until fork-tender.
2. Make the Brine:
   • In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil, stirring occasionally to dissolve the sugar and salt.
   • Add the peppercorns, mustard seeds, garlic, cinnamon stick, and bay leaf (if using). Let it simmer for 5 minutes to infuse the flavors.
3. Slice the Beets:
   • Once the beets have cooled, peel and slice them into 1/4-inch thick rounds or wedges, depending on your preference.
4. Jar the Beets:
   • Pack the sliced beets into sterilized jars, leaving about 1/2 inch at the top.
   • Pour the hot brine over the beets, making sure they are completely submerged in the liquid. You can add more brine if needed.
5. Seal and Store:
   • Seal the jars tightly with lids. Allow them to cool to room temperature, then store them in the fridge.
   • Let the beets pickle for at least 24 hours before eating, but they’ll taste even better after a few days. They can be stored in the fridge for up to 3 weeks.

Optional Tips:

• If you prefer a more intense pickled flavor, you can let them sit in the brine for up to a week before eating.
• For a spicier version, add a few red pepper flakes or sliced jalapeños to the jar before adding the brine.

Enjoy your homemade pickled beets! They’re great on salads, as a side dish, or even just on their own as a snack. Let me know how they turn out if you decide to give it a go!