Kickstart your culinary adventure with this easy pickled beetroot recipe that’s as vibrant in color as it is in flavor. Perfect for adding a zesty punch to salads, sandwiches, or as a standalone snack, this recipe is a game-changer for beet lovers and skeptics alike.
Why This Recipe Works
- Simple Ingredients: With just a handful of pantry staples, you can create a pickle that’s bursting with flavor.
- Quick Prep: Unlike traditional pickling methods, this recipe doesn’t require weeks of waiting. Enjoy your tangy treats in just a few days!
- Versatile: These pickled beets can elevate any dish, from a humble burger to a gourmet cheese platter.
Ingredients
- 2 cups water
- 1 cup apple cider vinegar
- 1/2 cup sugar
- 1 tablespoon salt
- 1 pound beets, peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
Equipment Needed
- Medium saucepan
- Mixing bowl
- Glass jar with lid
- Knife and cutting board
Instructions
Step 1: Prepare the Brine
In a medium saucepan, combine water, apple cider vinegar, sugar, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar and salt are completely dissolved. This should take about 5 minutes. Tip: For a deeper flavor, consider adding a cinnamon stick or a few cloves to the brine.
Step 2: Prep the Beets
While the brine is heating, peel and thinly slice your beets. The thinner the slices, the quicker they’ll pickle. Also, thinly slice the onion and mince the garlic. Tip: Wear gloves to avoid staining your hands pink!
Step 3: Combine Ingredients
Place the sliced beets, onion, and garlic in a glass jar. Pour the hot brine over the vegetables, ensuring they’re completely submerged. Let the mixture cool to room temperature before sealing the jar. Tip: Tap the jar gently on the counter to remove any air bubbles.
Step 4: Refrigerate
Once cooled, seal the jar and refrigerate. The beets will be ready to eat in 24 hours, but for the best flavor, wait at least 48 hours.
Step 5: Enjoy
After the waiting period, your pickled beets are ready to enjoy! Serve them as a side, on sandwiches, or straight from the jar.
Tips and Tricks
Pickling is an art, and like any art, it comes with its own set of tricks. For instance, using a mandoline can ensure your beets are uniformly sliced, which promotes even pickling. If you’re short on time, you can speed up the process by slightly warming the beets before adding them to the brine. And for those who love a bit of heat, adding a sliced jalapeño to the jar can introduce a spicy kick that complements the sweetness of the beets beautifully.
Recipe Variations
- Spicy Pickled Beets: Add a sliced jalapeño or a teaspoon of red pepper flakes to the jar for a spicy version.
- Sweet Pickled Beets: Increase the sugar to 3/4 cup for a sweeter pickle.
- Herbed Pickled Beets: Throw in a few sprigs of fresh dill or thyme for an herby twist.
Frequently Asked Questions
How long do pickled beets last?
When stored properly in the refrigerator, pickled beets can last up to 2 months. Always use clean utensils to remove beets from the jar to prevent contamination.
Can I use other types of vinegar?
Absolutely! While apple cider vinegar offers a slightly sweet and fruity flavor, white vinegar or red wine vinegar can also be used for a different taste profile.
Why are my pickled beets not crunchy?
The crunchiness of pickled beets can diminish if they’re overcooked before pickling or if the brine is too hot when poured over them. Ensure the beets are just tender and the brine has cooled slightly before combining.
Summary
This easy pickled beetroot recipe is a simple way to add a burst of flavor to your meals. With minimal ingredients and effort, you can create a versatile condiment that’s both delicious and visually appealing.