Pickled Beets

This easy pickled beets recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

½ kilo of beet
grams of sugar
milliliters of water
milliliters of apple cider vinegar
cloves of garlic
Rosemary
Thyme
Pepper
Directions:
Heat a pot of water and cook the beets for about half an hour or until tender.
Remove from the heat and cut the beets into similar-sized slices.
Boil water in another pot and place the glass container in it for 20 minutes to sterilize it.
Place the beet slices in the glass container and set them aside.
Cook the half-liter of water with the vinegar sugar, and garlic in a saucepan. Stir.
Add the rosemary thyme, and pepper to the pot with the ingredients. Maintain the flame until the mixture boils.
Pour the mixture into the container with the beets once it has cooled.
Cover the container and store it in the refrigerator to cool.
This pickle can even last for three months or a little longer stored in the refrigerator. No matter how many times the storage container is opened the pickle will keep for a long time. The pickled beets recipe can be applied to other canned vegetables and greens. Master the technique and get ready to have good snacks.

Beets are a pretty hearty and healthy food. To begin with, this vegetable is from the same family as chard or spinach. Its consumption is not only associated with a beneficial but also a curative intake. This natural product is used to cleanse the liver and boost it during diseases. Being rich in fiber, it also enhances the proper functioning of the digestive and excretory system. Its constitution is 80% water, as is the case with other low-fat, rich foods. The best thing is that we can preserve it for a long time if we learn the simple but fine art. Below you will see how easy it is.