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Serving Tip: Serve pickled beets alongside roasted meats, toss them into fresh salads, or enjoy as a zesty side dish.
Storage Tip: Keep pickled beets refrigerated at all times in tightly sealed jars. They stay fresh for up to 3 weeks.
Variations:
Spicy Pickled Beets: Add a pinch of red pepper flakes to the brine for a spicy kick.
Citrus Beets: Substitute part of the water with orange juice for a sweet citrusy twist.
Herb Infusion: Toss in a few sprigs of fresh thyme or rosemary for a herbaceous flavor.
FAQ:
Q: Can I use pre-cooked or canned beets?
A: Absolutely! Using pre-cooked beets saves time—just skip the boiling step and proceed directly to pickling.
Q: Do I have to peel the beets?
A: Peeling helps remove the earthy outer skin, but if you prefer, you can leave the skins on for a more rustic texture.
Q: Can I make these beets shelf-stable?
A: This recipe is designed for refrigerator pickling. For shelf-stable jars, you’ll need to use a proper canning process.
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