Quick Fridge Pickled Beets
This is a brine-based pickled beet. These are ready in about 2 days. They get better if you wait, but they are very good at that time. I use a large plastic container. If you have a large container, use double or triple the ingredients.
Ingredients
- 4-5 cooked beets, peeled
- 1 container with lid
- 2 tablespoons sea salt
- 1 handful fresh dill, chopped
- 1 tablespoon white vinegar
- 1 teaspoon fresh peppercorns
- 1 teaspoon mustard seed
- hot water, as needed
Instructions
- Fill the container about halfway with very hot water and dissolve the salt in the water. Add the peppercorns, mustard seed, vinegar, and dill to the hot saltwater and stir.
- Cut large beets in half lengthwise, add all the beets to the brine, they need to be completely submerged, and more water if needed.
- Let the container cool down to room temperature. Cover and refrigerate. Make sure the beets are not poking up above the liquid.
- Wait at least 2 days before eating.
Notes
Low cost.
As an alternative, you can add a few chili peppers to spice it up.
Inspired by good friend, Dave Williams.
Thailand.
Thailand.
I have made these several months ago, maybe Jan or Feb 2017, and they are good! Exactly like the pickled beets when I was growing up and my parents pickled beets for the winter. Highly recommended.