Pickled beets are flavorful, nutritious, and easy to make. This recipe offers a balance of tangy and sweet flavors with natural ingredients.
Ingredients:
3–4 medium-sized beets, cooked, peeled, and sliced
1 cup apple cider vinegar
1/2 cup water
1/4 cup honey or maple syrup (adjust to taste)
1 tsp salt
1 tsp whole peppercorns
1 tsp mustard seeds
1 tsp coriander seeds
2–3 cloves garlic, minced (optional for extra flavor)
Instructions:
1. Prepare the Beets
Cook the beets by boiling or roasting until tender (about 30–45 minutes).
Once cooled, peel and slice them into rounds or wedges.
2. Make the Pickling Brine
In a medium saucepan, combine the apple cider vinegar, water, honey (or maple syrup), salt, peppercorns, mustard seeds, coriander seeds, and minced garlic (if using).
Heat over medium heat until the mixture comes to a simmer, stirring to dissolve the honey or syrup.
3. Pack the Beets
Place the cooked and sliced beets into a clean, sterilized jar or glass container. Pack them tightly but leave enough room for the brine.
4. Add the Brine
Pour the hot brine over the beets, ensuring they are fully submerged. Leave a little headspace at the top of the jar.
5. Seal and Cool
Seal the jar with a lid and let it cool to room temperature.
6. Refrigerate
Transfer the jar to the refrigerator and allow the beets to pickle for at least 24 hours before eating for the best flavor. The longer they sit, the more flavorful they become.
Storage Tips:
Store the pickled beets in the refrigerator for up to 3 weeks.
Serving Suggestions:
Add to salads, sandwiches, grain bowls, or serve as a tangy side dish.
Prep Time: 10 minutes
Cook Time: 30–45 minutes (including beet preparation)
Total Time: ~1 hour (plus chilling time)
Enjoy this wholesome, homemade pickled beets recipe!