Pickled Beets

Preparation time: 2 hours

Quantity: Two jars of one liter

 

 

 

 

 

• 4-5middle sized beets
• 2 teaspoons yellow mustard seeds
• 1 teaspoon dill seed
• 1 teaspoon peppercorns
• 1 teaspoon coriander seeds
• 6 teaspoons ground kosher salt or 3 teaspoons regular
• 8 bay leaves
• 1 1/3 cups apple cider vinegar
• 2 ½ cups water
• 6 onions

 

Clean and halved the beets. Slice the onions. Put one half of the seeds with 4 bay leaves at the bottom of each jar.  

Meanwhile, place the water, vinegar and the salt in a large pot and bring to a boil. Reduce heat and simmer for a couple of minutes. Prep your jars. Pack the beets and the onions into the warm jars and ladle the pickling solution over them. Leave approximately 1 cm headspace.

 

 

Screw the lids and turn upside down a few times. Pickled like this the beets can be stored in the refrigerator.  You can try it after 7 days.

 

 

If you want to store it for a longer period, then you need to process it in a water bath for 30 minutes. Remember that the jars should be boiled in a deep container and the water should cover the lids.

 

Enjoy,

 

Desi

Products:
vegetables » beets

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