Pickled beets are a great side to add to your meal, and are lovely in salads, sandwiches and wraps. This is one recipe I will continue annually, especially after summer when you want to preserve the beets you have.
Typically, whenever you want to pickle any vegetable, the proper ratio is to have a 1:1 ratio of vinegar to water. Then add the desired seasoning, which usually includes sugar, salt and pepper. Bring liquid to a boil and pour over the jarred, raw vegetables. You can slightly steam the veggies before pickling, however I opt for raw pickled veggies for that extra crunch.
Do not discard of the vinegar, once you’ve finished the pickled beets. The vinegar is filled with nutrients lost from the beets, which makes an incredibly tasty vinegar for salads. Mix the vinegar with some extra-virgin olive oil, and voila, you have a colourful, delicious vinaigrette.
Below is a picture of a wonderful salad made with quinoa and some chopped veggies, with the beet vinaigrette. You have to try it!
- 1 cup vinegar (I used 3/4 white and 1/4 apple cider)
- 1 cup water
- 1/4 cup sugar
- 1/2 teaspoon peppercorns
- 1 bay leaf
- dash of red pepper flakes (optional)
- 1 teaspoon sea salt
- 1 small garlic clove (optional)
- 1/2 onion, diced (optional)
- 4-5 beets, skinned and thinly sliced (I cut mine into thin, half-moon-ish shapes)
- Combine vinegar, water, sugar, peppercorns, bay leaf, red pepper flakes and salt in a pot. Cover and bring to a boil. Remove lid and boil for 2 minutes.
- Place beets, onion and garlic in a glass jar, and pour in the boiling liquid. Close jar and let sit for a couple hours, until room temperature.
- Place in the fridge for 48 hours. The beets are now pickled and ready to serve. Store in fridge.