These pickled beets add tangy sweetness and vibrant color to any meal.
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf. Bring to a boil, then simmer 5 minutes.
Add sliced beets and cook 5–7 minutes until tender but slightly firm.
Remove from heat and let cool to room temperature.
Transfer beets and liquid to a glass jar or container.
Cover and refrigerate at least 24 hours to develop flavor.
Serve as a side, in salads or sandwiches, or enjoy on their own.
Tips
Use fresh, firm beets for best texture.
Store in the fridge for up to 2–3 weeks.
Adjust sugar or vinegar to taste for sweeter or tangier pickles.
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