Ingredients:

  • 3 medium beetroots (about 1.5 lbs / 680 g)
  • 1 cup (240 ml) distilled white vinegar
  • 1 cup (240 ml) water
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon (18 g) salt
  • 1 teaspoon (2 g) black peppercorns
  • 2 cloves garlic, peeled and smashed
  • 1 teaspoon (1 g) mustard seeds (optional)
  • 1 bay leaf (optional)

Instructions:

  1. Rinse and scrub the beetroots under cold water. Trim the tops and roots, then peel the beetroots using a vegetable peeler.
  2. Place the beetroots in a medium pot and cover them with water. Bring to a boil, then reduce to a simmer. Cook until tender, approximately 30-40 minutes.
  3. Once cooked, drain and cool the beetroots. Slice into thin rounds or wedges, according to preference.
  4. In the same pot, combine vinegar, water, sugar, salt, peppercorns, garlic, and mustard seeds (if using). Bring the mixture to a boil, stirring until sugar and salt dissolve.
  5. Place the sliced beetroots in a sterilised glass jar and add the bay leaf. Pour the hot pickling brine over, ensuring the beets are fully submerged.
  6. Let the jar cool to room temperature. Seal with the lid and refrigerate for at least 24 hours for the best flavor.