Here’s a simple, classic recipe for Pickled Beets—sweet, tangy, and great as a salad topping or side dish:
🥬 Ingredients
- 4–5 medium beets (fresh)
- 1 cup vinegar (white or apple cider vinegar)
- 1 cup water
- 2–4 tbsp sugar (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper (optional)
- 2–3 whole cloves or ½ tsp mustard seeds (optional for flavor)
- 1 bay leaf (optional)
👩🍳 Instructions
1. Cook the beets:
- Wash beets thoroughly (don’t peel yet).
- Boil in water for 30–40 minutes until tender (or roast at 200°C / 400°F for 45–60 minutes).
- Let cool, then peel and slice or cube.
2. Make the pickling liquid:
- In a pot, combine vinegar, water, sugar, salt, and spices.
- Bring to a boil, then simmer for 2–3 minutes until sugar dissolves.
3. Pickle the beets:
- Place sliced beets in a clean glass jar.
- Pour hot pickling liquid over them until fully covered.
- Let cool, then seal.
4. Chill & store:
- Refrigerate for at least 24 hours before eating for best flavor.
- Keeps for 2–3 weeks in the fridge.
🌟 Tips
- Use apple cider vinegar for a milder, slightly fruity taste.
- Add sliced onions or garlic for extra flavor.
- For a sweeter version, increase sugar slightly.
- For a spicy kick, add chili flakes or a small chili pepper.
🥗 How to use pickled beets
- In salads with feta or goat cheese
- As a side with grilled meats
- On sandwiches or burgers
- Mixed into grain bowls
If you want, I can give you a quick 30-minute “instant pickled beets” version or a no-sugar keto version.
