Pickled Beets
Beets pickled with coriander, ginger, clove, peppercorns, bay leaves, and apple cider vinegar. These are addicting and can be used for salads or served as part of a charcuterie.
Ingredients
- 6 Medium Beets
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1/2 tsp Peppercorns
- 2 Bay Leaves
- 1 tsp Cloves
- 1 tsp Crushed Ginger
- 1/4 tsp Coriander
Instructions
- Boil the beets in water until they are tender (a toothpick should easily pierce through the beet). Let cool overnight.
- Cut the ends of the beets and peel off the outside layer of each. Slice or dice the beets into whatever shape you would like them to be in.
- In a small tail pot bring apple cider vinegar to a boil then reduce heat and add sugar, salt, peppercorns, bay leaves, cloves, ginger, and coriander. Remove from the heat and let steep for fifteen minutes.
- Place your beets into canning jars or a container that is airtight. Pour pickling liquid over the beets, making sure to completely submerge the beets.
- Seal the jars and let cool overnight.
Notes
If you plan to keep these for a prolonged period of time then you need to be sure to sanitize and sterilize the jars to prevent any bacteria from forming. This is an important step that needs to be researched if you are planning to sell or can for others.