Pickled Beets
Pickled beets have been a popular side dish in many cultures for centuries, prized for their vibrant color, earthy sweetness, and tangy vinegar infusion. Traditionally enjoyed in salads, sandwiches, or as a standalone snack, pickled beets offer a perfect balance of flavors. Their natural sweetness intensifies with the pickling process, making them a great addition to roasted meats or vegetarian dishes. A pro tip: If you prefer a more subtle vinegar taste, use apple cider vinegar instead of white vinegar for a milder, fruitier flavor!
Hozzávalók
Bevásárló lista (0) ▼
Bevásárló lista (
Elkészítési Lépések
1
Wash and trim the fresh beets, then place them in a pot with enough water to cover them completely.
2
Bring the water to a boil and cook the beets for about 30-40 minutes, or until tender. Let them cool slightly before peeling.
3
Slice the cooked beets into thin rounds or wedges, depending on your preference.
4
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
5
Place the sliced beets into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, and red chili flakes.
6
Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
7
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
8
The pickled beets will develop a more intense flavor over time and can be stored in the refrigerator for up to two weeks.
