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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
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Cut the red beets into chunks and place them in a large jar (950 ml / 1 quart). Add the bay leave.
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In a small saucepan bring vinegar, water, salt, and sugar to a boil, stirring to dissolve salt and sugar.
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Pour hot brine into the jar, cover, and let cool.
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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.
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