HOW TO MAKE HEALTHY PICKLED BEETS?
Hello guys! I hope you all had a wonderful long weekend. Today, I’m sharing with you a recipe for pickled beets, it’s a simple method for making tasty pickled beets that can be used in salads, dishes, or as a snack! And I guarantee it’ll be worth it.
Beets have a poor reputation for being difficult to work with, and I’m not here to change it. Scrubbing them, peeling them, staining the fingernails for days…some there’s merit to the legend.
However, often putting in a little extra work pays off, especially when it comes to your wellbeing. Beets are a good source of antioxidants, and they’ve been shown to help lower blood pressure and increase energy levels. Some competitors also drink beet juice before a competition to make them compete better!
Pickled beets are one of my favorite things to have on hand, but the main reason I’m sharing them with you is coming up tomorrow, so stay tuned!
A bunch. Of beets, I used 4 large-sized.
1/2 Cup.Of apple cider vinegar.
1 large spoon. Of honey, my husby prefers the agave nectar.
1 large spoon.Of olive oil.
1/2 small spoon.Of dry mustard.
1/2 small spoon.Of salt.
1/4 small spoon.Of pepper.
First, you need to remove the greens from the beets, rinse them under running water, and put them in a medium saucepan with around an inch of water.
Next, you will bring to a boil, then reduce to low heat and cook for 25–35 minutes, depending on the size of the beets. When they’re soft enough to stab with a fork, they’re finished.
After that, drain and rinse the beets with cold water. Rub the skin lightly between your fingertips. Cut the beets into quarters or slices after discarding the skin.
At this point, it is time to combine the apple cider vinegar, honey, or agave you can use what you want, olive oil, dried mustard, and salt in a big container.
Then, shake the container violently with the lid on, and fill the pot with enough liquid to cover the beets. Marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
Our Pickled beets can be stored in the refrigerator for up to one week if sealed.
PICKLED BEETS WITH A TANGY TANG ARE A SUMMERTIME TREAT. SERVE THEM AS A GARNISH ON A GREEK SALAD OR AS PART OF A RELISH TRAY AT YOUR NEXT SUMMER GET-TOGETHER. ENJOY IT!!!