About the Recipe
Pickled beetroot is a tangy, flavorful preserved dish that enhances the natural sweetness of beets with a balance of vinegar, spices, and a hint of sweetness, making it a perfect addition to salads, sandwiches, or as a side dish.
Ingredients
4 medium beets, cooked & sliced
½ cup apple cider vinegar
½ cup water
2 tbsp sugar
1 tsp salt
½ tsp black peppercorns
1 bay leaf
Preparation
Combine vinegar, water, sugar, salt, peppercorns, and bay leaf in a pot. Bring to a boil.
Pack sliced beets into a clean jar.
Pour the hot pickling liquid over the beets.
Let cool, then refrigerate for at least 24 hours before serving.
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