Beets: 1 pound, cooked, peeled, and sliced (about 3 to 4 medium beets)
Water: 1 cup
White vinegar or apple cider vinegar: 1 cup
Sugar: 1/2 cup (adjust to taste for more or less sweetness)
Salt: 1 teaspoon
Whole cloves: 4 to 6
Mustard seeds: 1 teaspoon
Peppercorns: 1 teaspoon
Optional for extra flavor: A few slices of red onion, a bay leaf, or a few slices of fresh ginger
Instructions
Prepare the Beets:
If starting with raw beets, wash them thoroughly, trim the tops and roots, and then boil in water until tender (about 45 minutes to 1 hour depending on size). You can also roast or steam them. Once cooked, the skins should slip off easily. Slice the beets into thin rounds or wedges, depending on your preference.
Make the Pickling Liquid:
In a saucepan, combine water, vinegar, sugar, salt, whole cloves, mustard seeds, and peppercorns. Add any of the optional flavorings if using.
Bring the mixture to a boil, stirring until the sugar and salt have completely dissolved.
Combine Beets and Liquid:
Place the sliced beets in a clean jar or bowl. Pour the hot pickling liquid over the beets, ensuring they are completely submerged. If using onion or ginger, make sure they’re distributed evenly among the beets.
Cool and Store:
Allow the mixture to cool to room temperature. Once cooled, cover and refrigerate. The pickled beets will be ready to eat after a few hours but will continue to develop in flavor over the next 24 to 48 hours.
Serve:
Quick Pickled Beets can be served as a side dish, added to salads, or used as a condiment. They add a beautiful color and vibrant flavor to any dish.
