Homemade Pickled Beets (Fridge-Style) – Sweet, Tangy, and Delicious!
Homemade pickled beets are a beloved traditional side dish! With their stunning deep-red color, sweet-and-tangy flavor, and aromatic, vinegar-based brine, they are the perfect addition to any family meal.
This recipe is easy to make using roasted beets, apple cider vinegar, sugar, mustard, and whole black peppercorns. The beets turn out tender and flavorful, absorbing all the aromas of the marinade.
The best part? There’s no need for sterilization or canning! Simply prepare the beets, add the vinegar mixture, and let them sit in the refrigerator to develop their wonderful flavor.
Why You’ll Love This Recipe
– **Easy to prepare:** Made with simple ingredients found in every kitchen.
– **Wonderful sweet-and-tangy flavor:** The combination of vinegar and sugar is absolutely delightful.
– **No canning required:** Simply store them in the refrigerator.
– **Perfect for make-ahead:** They taste even better after soaking in the marinade.
– **Versatile:** They pair perfectly with meat, potatoes, salads, and many other dishes. ## Ingredients
– 4 medium beetroots, roasted and peeled
– 1 cup apple cider vinegar (5% acidity)
– 1 cup water
– ⅓ cup granulated sugar
– 1 teaspoon coarse salt
– ¼ teaspoon mustard powder
– 5 black peppercorns
Instructions
Step 1: Prepare the beetroots
