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Quick Pickled Beets

Quick Pickled Beets are a delightful way to preserve fresh beets, offering a sweet and tangy flavor profile that brightens any dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Servings: 3 servings
Course: Side Dish, Snack
Cuisine: American, Preserved
Calories: 50
Ingredients Method Notes

Ingredients
  

For the pickling
  • 500 grams 500 grams fresh beetroots Use firm, vibrant beets for the best flavor.
  • 2 pieces 2 bay leaves Dried or fresh.
  • 6 pieces 6 black peppercorns Can be replaced with allspice for a different note.
  • 120 ml 120 ml apple cider vinegar Choose raw, unfiltered for more nutrients.
  • 3-4 tablespoons 3-4 tablespoons honey or maple syrup Adjust sweetness to your preference.
  • 0.5 teaspoon 1/2 teaspoon sea salt Opt for coarse sea salt for a nuanced flavor.

Method
 

Preparation
  1. Preheat your oven to 190 degrees C (375 degrees F) and sterilize one or two glass jars.
  2. Scrub and trim the beets, leaving the skin on, and place them in a heavy lidded pot to roast.
Cooking
  1. Roast the beets for 40-50 minutes until easily pierced with a fork.
  2. Let them cool, peel the skins, and slice the beets into rounds or wedges.
  3. Layer the bay leaves and black peppercorns at the bottom of sterilized jars and tightly pack the sliced beets.
  4. Mix apple cider vinegar, honey (or maple syrup), and sea salt in a bowl until well combined, then pour over the beets until submerged.
  5. Seal jars tightly and let rest at room temperature for at least two hours before refrigerating.

Notes

Ensure jars are sealed properly to prevent spoilage. For added zing, include sliced red onion or jalapeños.