Pickled Beets Recipe

Ingredients

• 4–5 medium beets
• 1 cup white vinegar
• 1 cup water
• 1/3 cup granulated sugar
• 1 tablespoon pickling salt (or kosher salt)
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 2–3 garlic cloves (optional)
• 2 bay leaves (optional)

Instructions

1. Wash the beets and boil them for 30–45 minutes, or until fork-tender.
2. Drain, cool slightly, then peel off the skins.
3. Slice the beets into ¼-inch (6 mm) thick rounds.
4. In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, garlic, and bay leaves. Bring to a boil, stirring until the sugar dissolves.
5. Pack the beet slices into a clean glass jar.
6. Pour the hot pickling liquid over the beets, making sure they are fully submerged.
7. Let the jar cool to room temperature, then seal and refrigerate.
8. Chill for 24–48 hours before eating for the best flavor.

Storage

• Keep refrigerated for up to 3–4 weeks.
• Always use a clean utensil when serving to help maintain freshness.

These tangy, slightly sweet pickled beets are delicious in salads, sandwiches, grain bowls, or as a flavorful side dish.