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Serves
2 (for a long time:)
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
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Ingredients
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4
Beets
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1 cup
Water
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1 1/2 cups
Red wine vinegar
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5-6
Cloves of garlic
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1 pinch
Salt
Directions
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In an appropriate pot bring water, 1 cup of vinegar and salt to boil.
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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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