Easy Pickled Beets
This easy pickled beets recipe transforms ordinary beets into a tangy treat, perfect for salads, sandwiches, or as a healthy snack.
Ingredients
For the Pickling Liquid
- 1 cup Apple cider vinegar Adds tanginess and preserves the beets.
- 1 cup Sugar Balances the acidity of the vinegar.
- 1 teaspoon Salt Enhances flavor.
- 1 teaspoon Peppercorns Infuses additional flavor into the pickling liquid.
- 2 pieces Bay leaves Contributes aroma and depth to the brine.
For the Beets
- 1 can Libby’s Cut Beets Provides sweetness and color.
Instructions
Preparation
- Open the Libby’s Cut Beets, drain the juice, and add the beets to a mason jar.
- In a small saucepan, combine the apple cider vinegar, sugar, salt, peppercorns, and bay leaves.
- Bring the mixture to a boil and cook for five minutes.
- Remove from heat and pour the vinegar mixture over the beets.
- Seal the jar with a lid and refrigerate.
- Let the jar sit in the refrigerator at least overnight, ideally 5 days, for optimal flavor.
- Store sealed in the refrigerator for up to 2 months.
Notes
Ensure the mason jar is thoroughly cleaned and sterilized. Feel free to add garlic or dill for additional flavors. Always taste before sealing to adjust sugar or salt to your liking.