Dive into the vibrant world of tangy pickled beets with this easy-to-follow recipe. Packed with nutrients and flavor, these pickled beets make for a delightful addition to salads, sandwiches, or simply enjoyed on their own as a nutritious snack.
Ingredients:
- 4 medium-sized beets, washed and trimmed
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 2 cloves garlic, smashed
- Optional: fresh herbs such as thyme or rosemary
Instructions:
- Prepare the Beets: Peel the beets and slice them into thin rounds or small cubes, depending on your preference. You can also leave them whole if you prefer a different presentation.
- Sterilize Jars: Wash your jars and lids thoroughly with hot, soapy water. Rinse well. Alternatively, you can run them through a dishwasher cycle. Place the jars and lids in a large pot, cover with water, and bring to a boil. Boil for 10 minutes to sterilize. Remove from water and let air dry on a clean kitchen towel.
- Prepare the Pickling Liquid: In a medium saucepan, combine apple cider vinegar, water, honey or maple syrup, salt, black peppercorns, and smashed garlic cloves. If using, add fresh herbs of your choice. Bring the mixture to a simmer over medium heat, stirring occasionally until the honey or maple syrup is completely dissolved. Remove from heat and let cool slightly.
- Pack the Jars: Place the beet slices or cubes into the sterilized jars, leaving about half an inch of space from the rim. If you’re using whole beets, pack them tightly into the jars.
- Pour Pickling Liquid: Carefully pour the slightly cooled pickling liquid over the beets, covering them completely. Tap the jars gently on the countertop to remove any air bubbles. If necessary, use a clean knife or chopstick to release trapped air bubbles.
- Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to ensure they are clean and free of any debris. Place the lids on the jars and screw on the bands until they are fingertip tight.
- Store and Refrigerate: Once sealed, allow the jars to cool to room temperature before transferring them to the refrigerator. Let the pickled beets marinate for at least 24 hours before serving to allow the flavors to meld together.
- Enjoy: These pickled beets will keep in the refrigerator for up to 2 weeks. Serve them as a side dish, atop salads, or as a flavorful addition to sandwiches and wraps. Enjoy the tangy goodness!
