Description
A vibrant and nutritious recipe for pickled beets, perfect for adding color and flavor to your meals.
Ingredients
- 4 medium-sized beets
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup honey (or maple syrup for a vegan alternative)
- 1 teaspoon sea salt
- 1 teaspoon whole black peppercorns
- 2 cloves garlic, peeled and crushed
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Optional: 1 bay leaf
Instructions
- Prepare the beets: Begin by washing the beets thoroughly under cold water. Trim off the tops and roots, but be careful not to cut into the beet itself.
- Cook the beets: Place the beets in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce the heat and let them simmer for about 30-40 minutes.
- Cool and peel: Once cooked, drain the beets and let them cool for a few minutes until you can handle them. Peel the skins off gently.
- Slice the beets: Cut the peeled beets into thin slices or cubes, depending on your preference.
- Make the pickling liquid: In a separate saucepan, combine the apple cider vinegar, water, honey (or maple syrup), sea salt, peppercorns, garlic, thyme, and bay leaf. Bring to a gentle simmer for about 5 minutes.
- Combine: Pack the sliced beets into sterilized glass jars and pour the hot pickling liquid over them, ensuring they are submerged.
- Seal and refrigerate: Seal the jars tightly and let them cool to room temperature. Place in the refrigerator to pickle for at least 24 hours before enjoying.
Notes
For best flavor, allow the beets to pickle for at least 24 hours. They will keep in the refrigerator for up to 2-3 weeks.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American