This recipe for fresh pickled beet melody is a wonderful combination of earthy and tangy flavors. It features a variety of fresh beets that are pickled to create a vibrant and delicious side dish or topping. The pickling process brings out the natural sweetness of the beets and adds a delightful tanginess. This dish is easy to make and can be enjoyed on its own or as a topping for salads, sandwiches, or even on a charcuterie board. It is a versatile and tasty addition to any meal.
Ingredients
- 4 medium beets, evenly sized
- 1 cup apple cider vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
Directions
- Start by washing and scrubbing the beets to remove any dirt. Trim off the tops and tails of the beets.
- In a large pot, bring water to a boil. Add the beets and cook for about 20 minutes or until they are tender.
- Once cooked, remove the beets from the pot and place them in a bowl of ice water. Allow them to cool for a few minutes.
- While the beets are cooling, prepare the pickling liquid. In a saucepan, combine apple cider vinegar, water, sugar, salt, peppercorns, coriander seeds, mustard seeds, red pepper flakes, and bay leaf. Bring the mixture to a boil and stir until the sugar and salt are dissolved.
- Once the pickling liquid is ready, peel the cooled beets using your hands or a peeler. The skin should easily come off.
- Slice the peeled beets into thin rounds or wedges, depending on your preference.
- Place the sliced beets in a clean jar or container with a tight-fitting lid. Pour the pickling liquid over the beets, ensuring that they are completely submerged.
- Seal the jar or container and refrigerate for at least 24 hours before serving. The longer the beets marinate, the more flavorful they will become.
- Serve the fresh pickled beet melody as a side dish or topping for salads, sandwiches, or charcuterie boards. Enjoy!
