Pickled beets are a tangy and vibrant addition to salads, sandwiches, and charcuterie boards, offering a delightful contrast to many dishes. The pickling process enhances the natural sweetness of the beets while adding a zesty flavor that makes them irresistible. These colorful bites are not only delicious but also packed with nutrients, making them a healthy choice for adding flavor and texture to your meals. Whether enjoyed as a side dish or a condiment, pickled beets are a versatile staple that can brighten up any plate.
Ingredients:
• 4 medium beets, peeled and trimmed
• 1 cup vinegar (white, apple cider, or a mix)
• 1 cup water
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon whole peppercorns (optional)
• 1-2 cloves garlic, peeled (optional)
• 1 bay leaf (optional)
Instructions:
1. Begin by cooking the beets. You can either boil them in a pot of water for about 30-40 minutes or roast them in a preheated oven at 400°F (200°C) for about 45-60 minutes, until tender. Once cooked, allow the beets to cool before slicing them into rounds or wedges.
2. In a saucepan, combine the vinegar, water, sugar, salt, and any optional spices (peppercorns, garlic, bay leaf) over medium heat. Stir until the sugar and salt are dissolved, and bring the mixture to a simmer.
3. Once the pickling liquid is ready, remove it from the heat and let it cool slightly.
4. Place the sliced beets in a clean glass jar or airtight container. Pour the pickling liquid over the beets, ensuring they are fully submerged.
5. Allow the beets to cool to room temperature, then seal the jar and refrigerate.
6. Let the pickled beets marinate for at least 24 hours (the longer, the better) to develop flavor. They can be stored in the refrigerator for up to 2-3 weeks.
7. Enjoy your homemade pickled beets as a tangy side or as an addition to salads, sandwiches, and more!
Aprile's Kitchen 