Quick Pickled Candy Beets
An easy pickled beetroot recipe.
Equipment
- Sterilised and airtight glass jars - to sterilise, simply put the jar into a large stainless steel pan or sauce pan, then pour over boiling water. Be careful not to touch the jar when it's hot!
Ingredients
- 500 g Beetroots Washed and stalks trimmed
- 300 ml Apple cider vinegar 34
- 3 Tbsp Sugar (I use unrefined coconut sugar)
Instructions
- Wash your beetroots thoroughly. Then place in a large saucepan and fill with water until covered. Bring to a boil, then reduce to a simmer. Let the beetroots cook for 1 hour.
- Drain the water from the saucepan and let the beetroots cool.
- Meanwhile, heat up your vinegar in a small saucepan with the sugar until dissolved.
- Once the beets are cooled, peel the skins off. Then slice the beets into semi-circles.
- Place the sliced beetroot into your sterilised jar. Use more than one if your jars are small. Then pour your hot vinegar into the jars until the beets are covered. Secure the lid and voila! Your pickles will be ready after 1 week of pickling, the longer you wait, the more delicious they'll be!
Notes
Once you have sealed your jars, the pickles will last up to a year unopened. Once opened, store in the fridge and ensure you consume them within 3 months.