Homemade Pickled Beets
Vibrant, tangy, and slightly sweet, homemade pickled beets are a delicious way to preserve the earthy goodness of fresh beets. They make a colorful addition to salads, grain bowls, or charcuterie boards, and are also perfect as a zesty side dish. With a balance of vinegar, sugar, and spices, these pickles are both refreshing and satisfying, offering a flavor that only gets better with time.
Ingredients:
– 1 kg fresh beets
– 2 cups (480 ml) apple cider vinegar
– 1 cup (240 ml) water
– 1 cup (200 g) sugar
– 1 teaspoon salt
– 1 teaspoon whole black peppercorns
– 1 teaspoon mustard seeds
– 2 bay leaves
Directions
1. Wash the beets thoroughly and trim the stems, leaving about 1 inch attached.
2. Place the beets in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 30-40 minutes, or until tender.
3. Drain and let cool slightly, then peel off the skin.
4. Slice the beets into rounds or wedges, depending on your preference.
5. In a separate saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and bay leaves. Bring to a boil, stirring until sugar dissolves.
6. Pack the beet slices into sterilized jars and pour the hot pickling liquid over them, ensuring the beets are fully covered.
7. Seal jars and let cool to room temperature before refrigerating.
8. Allow the beets to pickle for at least 24 hours before enjoying, for the best flavor.
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