Pickled Beets

Ingredients

• Beets10 cup (1400 g)
• Water2 glass (500 ml)
• Apple Cider Vinegar1.5 cup (360 g)
• Granulated Sugar1 cup (200 g)
• Garlic4 clove (12 g)
• Rosemary2 teaspoon (4 g)
• Thyme1 tablespoon (4 g)

Instructions

1. 1

   Step 1

   Place two pots with filled with water over high heat until boiling.

2. 2

   Step 2

   Add the previously washed beets and boil for 30 to 40 minutes or until softened.

3. 3

   Step 3

   Once softened, remove, peel and cut into slices of the same size.

4. 4

   Step 4

   In the other pot, place an airtight container to preserve the pickle. Let it boil for 20 minutes over medium heat.

5. 5

   Step 5

   Separately, in a pot over high heat, place the water with the vinegar, sugar, garlic, rosemary, thyme and a pinch of pepper.

6. 6

   Step 6

   Bring to a boil and boil for 5 minutes. Allow to cool.

7. 7

   Step 7

   Put the beet slices in the glass container and set aside.

8. 8

   Step 8

   Pour the boiled mixture into the container. Cover and keep refrigerated for 24 hours before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pickled Beets can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.