These vibrant pickled beetroot slices are a delicious, tangy, and slightly sweet addition to any meal. Whether served as a side dish, part of a salad, or even as a snack, pickled beets are full of flavor and packed with nutrients. Easy to prepare, this recipe will bring out the earthy taste of beets, balanced perfectly with the acidity of vinegar and a hint of sugar.
Recipe:
Ingredients:
- 4 medium-sized beets
- 1 cup white vinegar
- ½ cup water
- ⅓ cup sugar (adjust to taste)
- 1 teaspoon salt
- 1 cinnamon stick (optional)
- 3-4 cloves (optional)
- 1 bay leaf (optional)
Instructions:
- Prepare the Beets:
- Wash and scrub the beets thoroughly to remove dirt.
- Boil the beets in a large pot of water for about 30–40 minutes, or until they are tender and can be easily pierced with a fork.
- Once cooked, drain and allow the beets to cool. Peel the skins off (they should slide off easily).
- Slice the beets into thin, uniform rounds.
- Prepare the Pickling Brine:
- In a saucepan, combine the vinegar, water, sugar, and salt.
- For added flavor, you can also add the cinnamon stick, cloves, and bay leaf.
- Bring the mixture to a boil, stirring until the sugar dissolves completely. Let the brine simmer for about 5 minutes.
- Pickle the Beets:
- Place the beet slices in a glass jar or container.
- Pour the hot pickling brine over the beets, ensuring they are fully submerged.
- Allow the mixture to cool to room temperature, then cover and refrigerate.
- Chill and Serve:
- Let the beets pickle for at least 24 hours in the refrigerator to absorb the flavors.
- Serve cold as a refreshing, tangy side or snack!
These pickled beet slices can last for up to two weeks when stored in the refrigerator. Enjoy them in salads, sandwiches, or on their own!
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