We are big fans of beets, but our favourite way to consume them is pickled and in this post, I show you how to make your own in about an hour. We eat them on liver paté and with just about any meat and potatoes dish you can imagine.

Ingredients

This is a very basic, yet surprisingly delicious recipe.
You need beets, this recipe is for 1 kg / 2.2 lbs.
You need vinegar (4 dl / 1.6 cups), water (2 dl / 0.8 cups) and sugar (200g / 7 oz).
Finally, you need clean jars.
And that is all my friends.

The How-To

Wash all dirt off your beets, then cut off both ends. If they are big you may want to cut them in half. Place them in a pot with just enough water to cover them and let them boil for 40-60 min, depending on their size, until they are tender.

Place your boiled beets in cold water for a little while. This process makes it so you can slip the skin right off.

Place the water, vinegar and sugar in a clean pot and get it boiling. Make sure all the sugar is dissolved. If you have some horseradish on hand, add about 5 cm/ 2 inches to the pickle for a couple of minutes.

While the pickle boils, cut the beets into slices, I prefer 3-5 mm thick and place them in your clean jars.

Pour the boiling pickle over the beets, close the lids and voila - you are ready to store them in a dark and cold place until you want to eat them.

Shelf life

I have no idea what the recommendations are for these pickled beets, but I've been able to store them for over a year without trouble. As always, use your common sense and your sense of smell. If anything looks or smells off, then out it goes.