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Pickled Beets Recipe
Ingredients:
- 2 lbs fresh beets
- 1 cup water
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon whole peppercorns
- 2 cloves garlic, peeled
- 1 small onion, thinly sliced
- Optional: A few cloves or a cinnamon stick for added spice
Instructions:
- Prepare the Beets:
- Wash the beets thoroughly and trim off the leaves and roots. Boil them in water until tender, about 45 minutes to 1 hour. Drain and let cool. Once cool, peel the beets and slice into thin rounds or wedges.
- Make the Brine:
- In a saucepan, combine water, apple cider vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve. Add the whole peppercorns, cloves (if using), and garlic.
- Jar the Beets:
- Place the sliced beets and onions into clean jars. Pour the hot brine over the beets, ensuring they are completely submerged. Add a cinnamon stick to each jar if desired.
- Seal and Store:
- Close the jars tightly and let them cool to room temperature. Refrigerate for at least 48 hours before consuming to enhance the flavors.
- Serve:
- Enjoy your pickled beets as a side, in salads, or as a part of your favorite dishes!
Pickled beets can last for several months in the refrigerator, making them a convenient and tasty addition to many meals.
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