A salad will never be the same without these tangy additions. This is most definitely my favorite way to eat beets - a highly nutritious vegetable. So simple to do and last for months in your fridge. I did both golden beets and the red this time - so beautiful!
4 Beets, medium roasted
1/4 tsp Mustard, ground
1/3 cup Granulated sugar
1 tsp Kosher salt
5 Peppercorns, whole black
1 cup Cider vinegar
1 cup Water
1-2 cloves of garlic (optional)
Bring the vinegar, water, sugar, salt, and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes; take off the heat and allow to cool a bit.
Add peppercorns, garlic and beets to a clean glass jar with a tight fitting lid. (This particular recipe fits nicely into a 1 liter sized jar.) Pour the brine in, covering ALL the beets.
Cover and set aside for several hours (or up to 24), then transfer to the refrigerator.
Make sure all the beets are completely covered with the brine during the pickling process. This keeps everything safe and edible.
When you’ve finished off the beets, the brine can be brought back up to a boil and reused for another batch. Or do what I do and marinate hard boiled eggs in it to make beet pickled eggs – SO GOOD.
I prefer using wide-mouthed jars for pickled beets, which makes for easier access when you just need a few. But any glass jar with a tight fitting lid will do. (This particular recipe fits nicely into a 1 liter sized jar.)
To be clear, this recipe for quick pickled beets is NOT shelf stable and must be stored in the refrigerator. If you are pickling to can and store, there is an entirely different process. This is for the refrigerator, only.
Enjoy! Snap a pic and tag me if you make them! @portlandtrainerpaisley