"This is a very easy method of how to prepare the most delicious pickled beetroot. This recipe is naturally vegan and gluten-free. The pickled beetroot has a multi-purpose how for utilizing. It can be added into salads, as a pizza topping, sandwiches, toasts or eaten just like that as a side dish. Make it any time of a year. Once open, it lasts about days 14 in a fridge."
Pickled Beets
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 1/2 pounds baby beets
- 2 cups white vinegar
- 1/2 cups white sugar
- 1 teaspoon Kosher salt
- 1 cup distilled water
- 1 teaspoon peppercorn
Method
Step 1
Wash beets gently under running water and place them in a large saucepan. Don't peel them. Add enough water to cover and boil the beets until they become soft, about 30 minutes.
Step 2
Meanwhile, prepare the brine. Add all the ingredients to a large saucepan and bring to boil. Cook over medium heat for about 5 minutes. Set aside.
Step 3
Once the beets are cooked, strain the hot water and add cold water to cool them down. Once the beets have cooled, peel them and cut their roots off.
Step 4
Add the beets to clean pickling jars and pour the brine over them. Make sure all the beets are completely covered with the brine and make sure that the brine doesn't touch the jar lid.
Step 5
Close the jars with the lids and store in a fridge. Allow to pickle for at least 1-2 weeks.