These chilli pickled sweet and sour beets are a tangy and flavorful addition to salads, sandwiches, or as a side dish. The combination of spicy chilli, garlic, and tangy vinegar complements the natural sweetness of the beets perfectly.
Ingredients: 500g small beets, washed and trimmed. 1 red chilli, thinly sliced. 2 garlic cloves, thinly sliced. 200ml white wine vinegar. 200ml water. 100g granulated sugar. 1 tsp salt.
Instructions: Warm up a big pot of water. Put in the beets and cook for 15 to 20 minutes, until they are just soft. Let the beets cool down a bit, then peel them and cut them into thin rounds. Put the white wine vinegar, water, sugar, salt, garlic cloves, sliced chili, and white wine vinegar in a saucepan. Bring to a boil and stir in the sugar until it melts. Lower the heat and let it cook for five minutes. Spread out the sliced beets in the pickling liquid by stirring them around. To cool down, take it off the heat and let it sit where it is. Put the pickled beets and liquid into a clean jar, making sure the beets are completely submerged. Put the jar in the fridge for at least 24 hours before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
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