Pickled beetroot is a tangy and flavorful addition to any meal, and it’s incredibly easy to make with minimal effort. Here’s a simple recipe to get you started:
## Ingredients
– 2-3 medium beets (red or golden)
– 1 cup water
– 1/2 cup white wine vinegar or apple cider vinegar
– 1/4 cup brown sugar
– 1 tsp coriander seeds (optional)
– 1/2 tsp mustard seeds (optional)
– 1/2 tsp black peppercorns (optional)
## Instructions
1. Prepare the beets: Scrub and wash the beets, then steam or boil them until tender. Let them cool, then peel and slice into 1/4-inch thick rounds.
2. Make the brine: Combine vinegar, water, brown sugar, coriander seeds, mustard seeds, and black peppercorns in a saucepan. Heat until the sugar dissolves.
3. Pickling: Pack the beet slices into a clean jar, pour the hot brine over them, and seal the jar. Let it sit at room temperature for 1 hour, then refrigerate for at least 24 hours.
## Tips and Variations
– Quick pickling: Grate or thinly slice the beetroot and pour the hot brine over it. Refrigerate and let it pickle for a few hours.
– Spice it up: Add chili flakes, bay leaves, or fresh thyme to the brine for extra flavor.
– Storage: Store pickled beetroot in sterilized jars in the refrigerator for up to 2 weeks.