Pickled Beets with Garlic and Vinegar – One Super Easy Recipe

Pickling vegetables is an ancient culinary art and it is deeply rooted in my Balkan heritage. In the old days, importing produce from faraway places in the dead of winter was obviously not a thing. Pickling was an efficient way to preserve vegetables and provide nutritious foods in the cold months.

This simple prep method adds depth and flavor to a wide array of vegetables, but my absolute favorite are pickled beets with garlic and vinegar. It’s a perfectly tangy and vibrant treat for the taste buds. Now, I know beets are not everyone’s favorite and to some it may taste like dirt. But, trust me, this recipe only leaves room for the right kind of earthiness. And it is so ridiculously easy and fun to make.

So what do you need for pickled beets with garlic and vinegar?

Well, that’s pretty much it! It’s incredible that such humble ingredients (plus some salt) work in perfect harmony resulting in a refreshing combination of sweetness, tanginess, and savory goodness. Here’s what you’ll need:

• Beets 3(ish) pounds – Choose fresh, firm beets for the best results. The deep, jewel-toned hues of red beets add a visual appeal that matches their robust flavor.
• Garlic 4-6 cloves for a savory kick, balancing the sweetness of the beets and complementing the tanginess of the vinegar
• Vinegar up to 2 cups I prefer apple cider vinegar, but any vinegar you have or like will do just fine – even rice vinegar!
• Salt 1-1 1/2 tablespoons

The Pickling Process

Start by trimming and washing the beets REALLY well, but do not peel them.

Boil them until they are just tender but not mushy. Test with a fork, they are done when a fork easily pierces them, but there is still some resistance. This step ensures that the beets maintain their texture during the pickling process.

While the veggies are cooking, you can peel and coarsely mince the garlic. I absolutely love using my nifty garlic “car”. It makes mincing garlic a quick and highly amusing process. Add vroom-vroom sounds at will!

Drain the beets, and pour the cooking juice in a separate dish and set aside for later. Once the beets cool off enough to hold, peel them. The top layer should come right off.

Next, cut each beet in half from stem to tail, then flip it on the side and cut in slices about quarter of an inch thick. If the beets are still too warm to handle, use a fork to keep them in place.

Now comes the fun part – packing the jar(s). It was so much fun, I forgot to take pictures. Start by covering the bottom of the jar in beet slices, then sprinkle some garlic and salt. Repeat that with every row of snuggly placed beet slices until you stack all of them. Pour the vinegar over the beets, making sure they are fully submerged. To soften the tanginess of vinegar, you can mix in some of the beet juice you saved. I prefer all vinegar, because the beets retain water, so when it all gets mixed up, it’s just right for my taste buds.

Seal the jars tightly and let them cool to room temperature. I use a jar with a rubber rim and that has proven to be enough of a seal. Once cooled, I refrigerate the jars, allowing the beets to marinate for at least 24 hours (if you can wait that long) before digging in. Beets can live in the fridge for months, but they never last long enough to actually go bad. Or you can can and keep them in a cool pantry or basement to use over time.

Versatility:

Pickled beets with garlic and vinegar are more than just a side dish; they’re a versatile ingredient that can elevate various foodie creations. Here are a few ideas to spark your culinary imagination:

1. Salads: Toss pickled beets into a fresh green salad for a burst of color and flavor. The tangy beets pair exceptionally well with bitter greens like arugula or hearty grains like quinoa. Or just mix in some crumbled feta.
2. Sandwiches: Upgrade your sandwich game by layering pickled beets on your favorite bread with goat cheese, arugula, and a drizzle of balsamic glaze. The sweet, tangy, and savory combination is sure to tantalize your taste buds.
3. Appetizers: Serve pickled beets as part of a charcuterie board, accompanied by cheeses, cured meats, and crusty bread. The vibrant colors and bold flavors make for an impressive and tasty spread.

In short, you cannot go wrong. So, roll up your sleeves, gather your ingredients, and make some pickled beets. Your taste buds will thank you!