Popular and delicious pickled beets.Ingredients:* 1 kg fresh beets* 1 cup white vinegar or apple cider vinegar* 1 cup water (from boiling the beets)* 2 tablespoons sugar* 1 teaspoon table salt or sea salt* 3 garlic cloves, sliced (optional)* A few whole black peppercorns (optional)Preparation:* Boiling: Wash the beets thoroughly without peeling or cutting off the ends (to preserve the color), then boil them in water for 30 to 40 minutes until tender and easily pierced with a fork.* Peeling and slicing: Let the beets cool slightly, then peel them with your hand or a paper towel (the peel will slide off easily). Slice them into rounds as shown in the picture.* Preparing the pickling solution: In a small bowl, mix the vinegar, the water from boiling the beets, the sugar, and the salt. Bring the mixture to a boil over low heat for one minute, or until the sugar and salt are completely dissolved.* Packing: Arrange the beetroot slices in a sterilized glass jar. Add the garlic slices and black peppercorns, if desired.* Pouring and Refrigeration: Pour the warm pickling brine over the beetroot until it is completely covered. Seal the jar and refrigerate for at least 24 hours before serving for optimal flavor.
Pickled beets are a common and delicious treat.
