Homemade Pickled Beets Recipe

🫙 Homemade Pickled Beets (Mediterranean Style)

🧾 Ingredients

• 2 lbs (900 g) fresh beets, scrubbed

• 1 cup red wine vinegar (or apple cider vinegar)

• 1 cup water

• 2 tbsp extra-virgin olive oil

• 2 tbsp honey or maple syrup (adjust to taste)

• 2 cloves garlic, lightly crushed

• 1 small bay leaf

• ½ tsp sea salt

• ½ tsp black peppercorns

• ½ tsp coriander seeds (optional, very Mediterranean)

• 1 strip lemon zest or 1 tbsp fresh lemon juice

• Fresh thyme or oregano sprig (optional)

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👩‍🍳 Instructions

1. Cook the Beets

   • Place beets in a pot, cover with water, and bring to a boil.

   • Simmer 30–40 minutes until fork-tender.

   • Drain, cool slightly, then peel and slice or cube.

2. Prepare the Pickling Brine

   • In a saucepan, combine vinegar, water, honey, olive oil, garlic, bay leaf, salt, peppercorns, coriander seeds, and lemon zest.

   • Bring to a gentle simmer for 5 minutes.

3. Pickle the Beets

   • Pack beets into a clean glass jar.

   • Pour hot brine over beets, ensuring they’re fully submerged.

   • Let cool to room temperature.

4. Chill & Marinate

   • Seal and refrigerate for at least 24 hours (best after 2–3 days).

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🌿 Serving Ideas (Mediterranean Style)

• Toss with olive oil, feta, and fresh herbs

• Add to Greek salads or grain bowls

• Serve alongside hummus, olives, and flatbread

• Pair with grilled fish or chicken

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🥗 Storage

• Keeps refrigerated for up to 3 weeks in an airtight jar.