Introduction:
Pickled beets are a delicious and tangy addition to salads, and sandwiches, or enjoyed on their own as a snack. With a vibrant color and earthy-sweet flavor, they make a versatile and nutritious treat. This easy-to-follow recipe will guide you through the process of making your pickled beets at home, ensuring a perfect balance of sweetness and acidity.
Recipe:
Ingredients:
- 4 medium-sized beets
- 1 cup white vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp salt
- 1/4 tsp black peppercorns
- 2-3 whole cloves (optional)
- 1 bay leaf
- Sterilized glass jars with lids
Instructions:
- Prepare the Beets:
- Wash the beets thoroughly and trim off the tops and roots.
- Place the beets in a pot, cover them with water, and bring to a boil. Cook until they are tender when pierced with a fork (about 30-40 minutes).
- Drain and let the beets cool slightly. Peel off the skins and slice them into 1/4-inch rounds or cubes.
- Make the Pickling Brine:
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves (if using), and the bay leaf.
- Bring the mixture to a boil, stirring until the sugar and salt are completely dissolved. Remove from heat.
- Pickling Process:
- Pack the sliced beets into sterilized glass jars, leaving a little space at the top.
- Pour the hot brine over the beets, making sure they are fully submerged. Remove any air bubbles by gently tapping the jars.
- Seal the jars with lids and let them cool to room temperature.
- Refrigerate and Serve:
- Store the pickled beets in the refrigerator. They will be ready to enjoy after 24 hours, but the flavor will improve over the next few days.
- Serve chilled as a side dish, salad topping, or as a snack.
Tips:
- For a more complex flavor, you can add other spices such as mustard seeds, dill seeds, or cinnamon sticks to the brine.
- These pickled beets will keep for up to 3 months in the refrigerator if properly sealed.