Time: 10 minutes of preparation and 1 day to chill            Servings: 8

 

 

Are you always confused about what to add to your salad to make it more colourful and lively? This recipe is for you. Pickled beets last for 6 weeks. Thus, you will no longer think a lot about how to make your salad; just toss in your pickled beets and voila! These can also be a very healthy snack that you can have during your day.

 

Because the beets used are roasted, that reddish color and the true taste of beets are reserved. The brine is made with few ingredients and provide the beets with a sweet vinegary taste that you are going to appreciate. On the other hand, the texture of these pickled beets is a mixture of crunchiness and softness. The more they sit in the brine; the softer they become.

 

In ten minutes and in few clear steps only you can make one of the best pickled beets ever. It needs only 7 ingredients to put together. What is also amazing about this recipe is that you do no need many dishes to prepare. You just need a one-liter jar, a medium saucepan and a spatula or a spoon to stir the brine while it is on the stove.

 

Pickled beets are a very healthy snack too. Each serving provides you with 77 calories, 17g of Carbohydrates, 1 g of Protein and 1 g of Fat. It also enriches your body with 3g of Fiber, 14g of sugar, 28IU of Vitamin A, 4 mg of Vitamin C 18 mg of Calcium and 1 mg of Iron. So, what are you waiting for? Prepare these pickled beets and Stay healthy!

 

How to serve?

You can serve these pickled beets in salads like beets and cucumber salad. They can also be served in beet pickled eggs.

 

How to store?

They can be stored in the fridge for a maximum of 6 weeks.

 

What can you do with the brine when you finish your pickled beets?

You can reheat it and make another batch of pickled beets or you can toss hard boiled eggs to make the best beet flavoured pickled eggs ever.

INGREDIENTS:

• 4 medium  cooled, peeled, and sliced roasted beets
• 1 cup cider vinegar
• 1 cup water
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon of dry ground mustard
• 5 whole black peppercorns

 

INSTRUCTIONS:

1. In a medium saucepan, boil vinegar, sugar, salt, mustard and water together. Keep stirring until the sugar dissolves.
2. Allow it to simmer for a bit then remove from the stove to cool for a bit.
3. In a clean glass jar with a tight lid, add peppercorns and beets.
4. Pour the vinegar mixture over the peppercorns and beets until they are covered.
5. Close the jar and set it aside for a maximum of 24 hours.
6. Put the pickled beets in the refrigerator.

 

Notes:

• • You can have these pickled beets immediately. However, it is better to allow the beets to fully take the flavor of the brine for a couple of days.
  • Don’t worry about the sugar used. It just balances out the taste of vinegar so that the beets are not too vinegary.  You do not need to reduce the amount of sugar; the one used is perfect for our recipe.
  • A one liter jar is most suitable for this recipe. It is advisable to use a jar with wide mouth for easy access.
  • It is mandatory to keep these pickled beets in the fridge NOT on your counter.

 

Other changes and additions you can do:

• • I prefer making this recipe with roasted beets. Nevertheless, you can steam, boil or pressure cook them if you like.
  • I use regular red beets, but you can use Chioggia or golden beets, too.
  • You can use white vinegar or rice wine vinegar instead of cider vinegar.
  • You can add other ingredients or change the ones in this recipe if you like. Some people add garlic and onion. Red pepper flakes, dill, cinnamon stick, bay leaves and so on can also be added to add more flavor to our delicious recipe.