These tangy pickled beets are packed with flavor and nutrition, perfect for adding a zesty kick to salads or enjoying as a snack.
Ingredients
- 4 medium beets, peeled and thinly sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- Optional: fresh herbs like thyme or dill, for garnish
Instructions
- Prepare the Beets: Wash and peel the beets. Slice them thinly using a mandoline or sharp knife.
- Make the Pickling Liquid: In a saucepan, combine the apple cider vinegar, water, honey or maple syrup, salt, peppercorns, and mustard seeds. Bring to a boil over medium-high heat, stirring until the honey or maple syrup is dissolved.
- Pack the Beets: Place the sliced beets into a clean, sterilized jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
- Cool and Store: Let the pickled beets cool to room temperature. Once cooled, seal the jar or container tightly and refrigerate for at least 24 hours before serving. The longer they sit, the more flavorful they will become.
- Serve: Enjoy your healthy pickled beets on salads, sandwiches, or as a tasty side dish. They will keep in the refrigerator for up to 2 weeks.
- Optional: For added flavor, you can toss in some fresh herbs like thyme or dill into the jar before sealing.
Feel free to adjust the ingredients or instructions to suit your preferences!
