Syltede Rødbeder (Pickled Beets)
These vibrantly purple pickled beets are so incredibly simple to make but add a fresh and fantastic flavor to any sandwich or salad!
Ingredients
- 4 medium beets
- 240 ml (1 cup) apple cider vinegar (If using white vinegar, you may want to reduce the amount of vinegar slightly to your taste! If you do reduce the vinegar, add a bit more water so that the total liquid volume is the same (2 cups)!)
- 240 ml (1 cup) water
- 66 grams (1/3 cup) sugar
- 1.5 tsp salt
- 40 whole peppercorns
Instructions
- Wash the beets thoroughly but do not peel them.
- Add water to a small pot on the stove and bring to a boil. Add the beets and boil for about 30 minutes.
- Transfer to a bowl and let the beets cool slightly.
- While the beets are cooling, prepare the pickling brine. Add vinegar, water, sugar, and salt to a small saucepan. Heat until the sugar dissolves. Set aside to cool slightly.
- Once the beets are cool enough to handle, rub the skin off using a paper towel (beets can stain!).
- Slice the beets and add them to two 16oz jars. Feel free to use a larger jar if you have it!
- Add about 20 peppercorns to each of the two jars.
- Divide the pickling brine equally between the two jars.
- Add lids and place in the fridge (again, please note that this recipe is for refrigerator pickled beets, not a recipe for canning beets and storing them in the pantry. Please consult a tried and tested canning recipe for creating shelf stable pickled beets!). Make sure to consume within 1-2 weeks!
