Enjoy the sweet and sour taste of pickled beetroots that you made yourself. They are full of nutrients and flavour. This easy recipe will make your taste buds dance:
First, get eight big, fresh beetroots and get them ready to cook. Clean the beetroots and cut off about an inch of the tops. Then put them in a Dutch oven. Put water over the beetroots and bring to a boil. To make it soft, lower the heat and simmer with the lid on for 25 to 30 minutes. After the beetroots cool down, peel and cut them up. Place the beetroots in a bowl.
Next, make the pickling sauce by putting one cup of vinegar, half a cup of sugar, and half a teaspoon of salt in a pot and mixing them together. For about five minutes, stir the mixture every now and then as it comes to a boil. Pour the hot pickle liquid over the beetroots that have been prepared.
Put the pickled beetroots in the fridge for at least an hour to let the flavours mix. Drain off the extra liquid before serving. Then enjoy your sweet, sour, and crunchy pickled beetroots.
