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Ingredients

Adjust Servings:
Beets – 3
Garlic – 2 cloves
Olive Oil – 3 tbsp
Wine Vinegar – 1 ⅔ fl oz (50 ml)
Salt – 1 tsp

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Pickled Beets in a Jar

Pickled Beets in a Jar

Features:
  • Vegan
  • 1h 10 min
  • Serves 4
  • Easy

Ingredients

  • Beets – 3
  • Garlic – 2 cloves
  • Olive Oil – 3 tbsp
  • Wine Vinegar – 1 ⅔ fl oz (50 ml)
  • Salt – 1 tsp

Recipe

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Pantzaria salata is a traditional Greek dish featuring beets and garlic. What’s interesting is that they use beets together with the green leafy tops. We borrowed the idea and decided to make a delicious snack to accompany lunch. You can store pickled beets in a jar for a long time and use them to quickly and easily prepare salads.

We pickle beets in olive oil and vinegar for several days. If you prefer a more piquant taste, add spices, for example, a little pepper. Fragrant herbs will make the taste even more enjoyable. By the way, you can reuse the pickled beets marinade as a salad dressing. Now, let’s make a healthy Greek snack.

Steps

1
Done

Thoroughly wash beets. Boil until cooked: leafy tops — approximately 10 minutes, beets — 45–60 minutes. Let cool and peel.
2
Done

Cut the beets into one-third-inch-thick slices. Tightly pack them into a clean, dry jar, sprinkling layers with chopped garlic. Leave three-quarter inches from the top empty.
3
Done

Dilute salt in a glass of water and fill in two-thirds of the jar. Add vinegar and olive oil. If space remains, fill it with beets.
4
Done

Close the lid tightly and refrigerate for 2–3 days. Pickled beets are ready!

You can store pickled beets in a jar in the refrigerator for several months. Most likely, though, they won’t stay there for that long. Add onion to the beets before serving — it will make the snack even tastier. How do you pickle beets?

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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