Here’s a simple Pickled Beetroot recipe that’s easy to make and full of flavor!
Ingredients:
- 4–5 medium beets, washed and trimmed
- 1 cup (250ml) white vinegar or apple cider vinegar
- 1 cup (250ml) water
- ½ cup (100g) sugar
- 1 ½ tsp salt
- ½ tsp black peppercorns
- 2–3 whole cloves (optional)
- 1 bay leaf
- ½ tsp mustard seeds (optional)
Instructions:
- Cook the Beets:
- Place the beets in a pot and cover with water. Bring to a boil, then simmer for about 30–40 minutes until fork-tender.
- Drain, let them cool, then peel off the skins (they should slide off easily). Slice or cut into wedges.
- Prepare the Pickling Liquid:
- In a saucepan, combine vinegar, water, sugar, salt, peppercorns, cloves, bay leaf, and mustard seeds.
- Bring to a gentle boil, stirring until the sugar dissolves. Remove from heat.
- Pack and Pickle:
- Place the sliced beets into sterilized jars. Pour the hot pickling liquid over them, making sure they’re fully submerged.
- Seal the jars and let them cool to room temperature before refrigerating.
- Wait & Enjoy:
- Let them sit for at least 24 hours (best after 2–3 days) to develop flavor. They can last up to a month in the fridge.
