# Quick Pickled Beets: A Symphony of Sweet, Sour, and Crunchy!
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## Introduction
Racing against the clock, but wish to preserve the season’s fresh, farm-picked beets? Look no further, our Quick Pickled Beets recipe fits the bill perfectly! Beets, lovingly lifted up from the earth, submerged in a spiced vinegar brine, transform into a sweet, sour, and crunchy delight, adding that perfect ‘crunch’ to your meals or snacks.
## Why Make This Recipe
By pickling, the earthy sweetness of the beets is expertly balanced by the vinegar’s tang, resulting in a taste so exquisite that it enhances any dish it’s served with. Plus, it’s a fantastic way to make perishable veggies last longer. Ready in a jiffy, it’s the perfect quick fix for those who love homemade pickles but are pressed for time.
## How to Make Quick Pickled Beets
It’s easy and fun to make your own Quick Pickled Beets. And the best part, it needs only a few ingredients and just 30 minutes of your time!
### Ingredients:
– 4 medium-sized beets
– 1 cup distilled white vinegar
– 1 cup water
– 1/2 cup sugar
– 1 tablespoon salt
– 1 teaspoon whole black peppercorns
– 2 cloves of garlic, sliced
– 2 bay leaves
– Optional: 1 teaspoon mustard seeds, 1 teaspoon coriander seeds
### Directions:
1. Start by preparing the beets. Give them a good wash. Cook them in a pot of boiling water till they become fork-tender. Once cooled, peel and slice them into thin rounds or half-moons.
2. Next, create the brine. To do this, combine the vinegar, water, sugar, salt, peppercorns, garlic, and bay leaves in a saucepan. Stir over a medium flame till the sugar and salt dissolve.
3. Pour the hot brine over the beet slices that you’ve put in a clean jar. Make sure to submerge the beets fully in the brine.
4. Finally, let the beets cool, seal the jar, and pop it in the refrigerator. Wait for at least 24 hours before you open the jar again to let the pickling process work its magic!
## How to Serve Quick Pickled Beets
While these gorgeously vibrant, sweet-sour beet slices taste great on their own, you can also serve them as an exciting side dish, toss them into salads, or add them to sandwiches for a deliciously tangy twist!
## How to Store Quick Pickled Beets
The best way to store your Quick Pickled Beets is in a sealed jar in the refrigerator. This keeps them crisp and flavorful.
## Tips to Make Quick Pickled Beets
– Make sure to use a clean jar to prevent any unwanted bacteria.
– Use the freshest beets you can find for the best flavors.
– Let the beets pickle for a minimum of 24 hours to maximize flavor development.
## Variation
For an Indian-inspired version, you could add spices like fenugreek, fennel seeds, and red chili powder to the brine.
## FAQs
1. **Can I use apple cider vinegar instead of white vinegar?**
Absolutely! Apple cider vinegar adds a slightly fruity flavor which complements the sweetness of the beets well.
2. **How long do Quick Pickled Beets last?**
If properly refrigerated, they can last up to three weeks.
3. **Can I use pre-cooked or canned beets?**
Yes, you can! Just ensure to drain and rinse the canned beets well before pickling.
This delightful recipe for Quick Pickled Beets is easy, intriguing, and oh-so-scrumptious! Happy pickling!