Recipe for easy homemade pickled beets
I find it incredibly cozy to pickle, and I always feel like a real haus frau while doing it! Besides that, the result is, of course, super delicious. No lunch table is complete without homemade pickled beets, pickled squash, pickled red onions, or cucumber salad (if you ask me).
This time, I wanted to use the beautiful candy-striped beets for a round of pickling, and I thought it would be nice to mix them with yellow beets. Candy-striped beets are probably the most beautiful beets of all, but I also think the yellow ones add the finishing touch.
It varies a bit which type of vinegar I choose to use, but this time I decided to use apple cider vinegar. The taste is more distinctive than regular white vinegar.
Equipment
- Pot
- Potato Peeler
- Canning Jar
- Mandoline Slicer
Ingredients
- 500 gram Apple Cider Vinegar
- 250 gram Water
- 250 gram Sugar
- 1 pcs. Bay Leaf
- 3.5 gram Peppercorns
- 9 gram Salt
- 5 Beet Root both yellow and candy-striped beets
Instructions
- Pour apple cider vinegar, sugar, and water into a pot and bring it to a boil.
- Add bay leaf, peppercorns, and salt to the brine.
- Remove the pot from the stove once all the sugar has dissolved.
- While the brine cools, prepare the beets: Peel them and cut them into ultra-thin slices, preferably with a mandolin slicer. If you don’t have a mandolin slicer, you can use a potato peeler instead – it works just fine!
- Scald a canning/jar and optionally rinse it with Atamon. If the jar is well disinfected, the beets can last for months.
- Place the beets in the jar and pour the brine over them to cover.
- Seal the jar and refrigerate. Let it sit and marinate for a few days. After that, they are ready to serve.
