Quick Pickled Beets with Thyme In a Jar recipe
This recipe offers a quick and easy way to enjoy pickled beets, enhanced with fresh thyme for an aromatic, savory touch. The natural sweetness of the beets is balanced with vinegar and a hint of thyme, making it a delightful accompaniment to various dishes or enjoyed on its own.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 24 hours
Servings: 2 quarts
Ingredients:
4 medium-sized beets (peeled and cut into slices or wedges)
1 cup apple cider vinegar (or white vinegar)
1 cup water
1 tablespoon salt (preferably kosher or sea salt)
1 tablespoon sugar (optional, for sweetness)
2 cloves garlic (smashed)
1 teaspoon black peppercorns
2-3 sprigs fresh thyme
1 bay leaf (optional)
1/2 teaspoon mustard seeds (optional)
Instructions:
Prepare the Beets:
Peel the beets and slice them into thin rounds or wedges, depending on your preference. Use gloves if you want to avoid staining your hands.
Cook the Beets:
Place the beet slices in a saucepan and cover them with water. Bring to a boil and cook for about 15-20 minutes, or until the beets are tender but still firm. Drain the beets and let them cool slightly.
Make the Pickling Liquid:
In a separate pot, combine the vinegar, water, salt, and sugar (if using). Add the smashed garlic, black peppercorns, thyme sprigs, bay leaf, and mustard seeds (if using). Bring the mixture to a boil, stirring to dissolve the salt and sugar.
Pack the Jar:
Once the beets have cooled slightly, pack them into a clean glass jar, layering them with the herbs and garlic.
Pickle the Beets:
Pour the hot pickling liquid over the beets in the jar, making sure the liquid covers the beets completely. If necessary, press the beets down to submerge them.
Seal and Store:
Let the jar cool to room temperature before sealing it with a lid. Refrigerate the jar for at least 24-48 hours to allow the flavors to meld. The beets will continue to pickle and develop flavor over time.
Notes:
Variations: You can experiment with other herbs like rosemary or dill for different flavor profiles.
Storage: These quick-pickled beets will last for up to 2 weeks in the refrigerator.
Serving Suggestion: Serve as a side dish, on top of salads, or as a topping for sandwiches and burgers.
Tips:
For a more vibrant color, leave the skins on the beets when boiling. If you’re peeling them, do so under running water to minimize beet juice stains.
You can adjust the sweetness and saltiness of the pickling liquid according to your taste.
The longer the beets sit in the pickling liquid, the more flavorful they will become.
Benefits:
Nutrient-Rich: Beets are a great source of fiber, folate, manganese, and potassium. They support digestive health and heart health.
Anti-Inflammatory: The combination of beets, garlic, and thyme offers anti-inflammatory properties, which can help manage conditions like arthritis.
Probiotic Benefits: The pickling process encourages the growth of beneficial bacteria, making these beets a great addition to your gut health.
Nutritional Information (per 1/4 cup serving):
Calories: 40
Protein: 1g
Carbs: 9g
Fiber: 2g
Sugars: 5g
Fat: 0g
Sodium: 200mg (can vary depending on the salt used)
Vitamin C: 5% of daily value
Folate: 10% of daily value
This recipe is a great way to enjoy a healthy and flavorful snack while benefiting from the many nutrients that beets provide!