Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-post-grid domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-includes/functions.php on line 6121

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the dino domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-includes/functions.php on line 6121

Warning: Cannot modify header information - headers already sent by (output started at /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-includes/functions.php:6121) in /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-content/plugins/wp-recipe-maker/includes/public/class-wprm-print.php on line 127
Quick Fridge Pickled Beets - Thailand 1 Dollar Meals
Go Back

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.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 0

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.