Pickled Beets

These quick-pickled beets are a staple of the Greek kitchen — wonderful to have in the refrigerator for instant salads, meze plates, or as a side dish. The pickling gives them a lovely tang while preserving them almost indefinitely.

Cooking the Beets

Pressure cooker method (faster):

1. Wash the beets but don't peel.
2. Place in pressure cooker with water to cover.
3. Cook for 15 minutes after it starts whistling.
4. Release pressure and drain.

Stovetop method:

1. Wash the beets but don't peel.
2. Place in a large pot and cover with water.
3. Bring to a boil, then simmer for about 1 hour, until a knife slides through easily.
4. Drain.

Peeling and Slicing

1. When the beets are cool enough to handle, the skins will slip off easily. Use your fingers or a paper towel.

2. Slice the beets into rounds or wedges, as you prefer.

Pickling

1. Combine the vinegar, water, sugar, and salt in a saucepan.

2. Bring to a boil, stirring until the sugar and salt have completely dissolved.

3. Add the sliced beets to the hot pickling liquid.

4. Boil together for 10 minutes.

5. Remove from heat and let cool in the liquid.

6. Transfer to jars with the liquid and refrigerate.

Storage

These pickled beets keep almost indefinitely in the refrigerator. The flavor improves after a day or two as the beets absorb more of the pickling liquid.

Serving Ideas

Simple beet salad: Drain pickled beets, drizzle with extra virgin olive oil, and serve.

With garlic: Add sliced raw garlic to the pickling liquid.

With yogurt: Serve alongside the beet salad with yogurt and walnuts (see recipe).

On a meze plate: Perfect alongside feta, olives, and bread.

Why Pickle?

Fresh beets are wonderful, but they require cooking each time you want to use them. Having a jar of pickled beets in your refrigerator means instant access to this nutritious, delicious vegetable whenever you want it.

The vinegar also helps preserve the beets' beautiful color.

Notes

• Choose beets of similar size so they cook evenly
• Don't peel before cooking — the skins protect the color and nutrients
• The pickling liquid can be reused for the next batch
• Wear gloves if you don't want pink-stained hands!