Quick Pickled Beets

By beril
October 14, 2013
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Author Notes: This is mom's quick pickled beet recipe, takes less than 1/2 an hour. 2 things I love about is: Can be done right before (the guests!) dinner and kept in fridge for a loong time. beril

Serves: 2 (for a long time:)

  • 4 Beets
  • 1 cup Water
  • 1 1/2 cups Red wine vinegar
  • 5-6 cups Cloves of garlic
  • 1 pinch Salt
  1. In an appropriate pot bring water, 1 cup of vinegar and salt to boil.
  2. Chop the beets and toss them in the boiling vinegar-water. Check the doneness of beets occasionally with a knife. When it softens, turn off the heat, add chopped garlic (if you would like to consume it right after, you can squeeze the garlic, but I don't recommend it if you are planning to keep afterwards) and let it cool.

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