Pickled Beets
Ingredients
- 2 large cooked or roasted red beets peeled
- 1 bay leave
- 235 ml / 1 cup white vinegar
- 235 ml / 1 cup water
- 2 Tbsp. sea salt
- 2 tsp. granulated sugar
Instructions
- Cut the red beets into chunks and place them in a large jar (950 ml / 1 quart). Add the bay leave.
- In a small saucepan bring vinegar, water, salt, and sugar to a boil, stirring to dissolve salt and sugar.
- Pour hot brine into the jar, cover, and let cool.
- The pickled beets are done after 30 minutes and can be stored in your refrigerator for several weeks.
Notes
If you prefer your pickled beets less tangy use 1 part vinegar and 2 parts water ratio.
