Pickled Beets
These pickled beets add their delightfully unique flavor and sweetness to any dish they accompany.
Tips and Tricks
What kind of beets?
This recipe can be used with any beets you find. Around us, the popular kind is red beets, so that’s what we used here.
Re-use your pickling liquid
Pickling liquid is completely reusable. Once you’re done with your beets, you can re-use the liquid for something else.
You could also use it for a plant-based, natural food-dye!
Can I add other things?
Of course! These would go great with some pickled red onions or another root vegetable!
Ingredients:
1 bunch beets (about 4 large bulbs, peeled
1 ½ cups distilled white vinegar
water
1 tbsp kosher salt
1 tbsp pure cane sugar
Directions:
Take a medium saucepan and add the vinegar. Turn on the heat to medium. Add the beets to the vinegar and then add as much water as you need to just barely cover all the beets.
Add the salt and sugar and bring the mixture to a boil. Turn the heat down to medium-low and let simmer until the beets are fork-tender (about 10 - 12 minutes). Take off the heat and let cool before storing in a container.
Enjoy!
**PRO TIP** : Save the pickling liquid once you’ve finished your beets. You can re-use it for another round of beets, pickled red onion, or something else!
