AuthorChefLuhCategorySide Dish/SaladDifficultyBeginner
Takes a week or two to pickle, but it's definitely worth the wait.
Put your beets in a pot and add enough water to cover them. Add 1 tbsp of vinegar. This will help keep the beets from bleeding. Close your pot and bring to boil.
Once boiling reduce heat and let it simmer for 45 minutes to 1 hour, or until you can stick a fork into your beets and it goes in easily. When done drain your beets and run them under cold water until they cool down.
Peel your beets and chop then up in any size or pattern you desire.
Put your chopped beets and salt in your empty glass bottle. Add your vinegar and fill it to the brim. Close your bottle tightly. Leave for about 1-2 weeks. They should be ready after 2 weeks.
Serve and enjoy!
Serving Size 1kg pickle beets
Servings 1
- Amount Per Serving
- Calories 483
Ingredients
Directions
Put your beets in a pot and add enough water to cover them. Add 1 tbsp of vinegar. This will help keep the beets from bleeding. Close your pot and bring to boil.
Once boiling reduce heat and let it simmer for 45 minutes to 1 hour, or until you can stick a fork into your beets and it goes in easily. When done drain your beets and run them under cold water until they cool down.
Peel your beets and chop then up in any size or pattern you desire.
Put your chopped beets and salt in your empty glass bottle. Add your vinegar and fill it to the brim. Close your bottle tightly. Leave for about 1-2 weeks. They should be ready after 2 weeks.
Serve and enjoy!
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