Pickled Beets and Carrots
This tangy and colorful pickled beet and carrot recipe is a great way to preserve these root vegetables and enjoy them all year round!
📋 Ingrédients :
– 3 medium beets, peeled and sliced
– 3 medium carrots, peeled and sliced
– 1 cup white vinegar
– 1/2 cup sugar
– 1/4 cup water
– 1 teaspoon mustard seeds
– 1 teaspoon whole black peppercorns
– 1 bay leaf
Instructions:
1. In a small saucepan, combine the vinegar, sugar, water, mustard seeds, peppercorns, and bay leaf. Bring to a boil, stirring until the sugar dissolves.
2. Add the beets and carrots to the saucepan and return to a boil. Reduce heat and simmer for 5-7 minutes, or until the vegetables are tender-crisp.
3. Remove the vegetables from the saucepan with a slotted spoon and pack them into a clean glass jar.
4. Pour the hot pickling liquid over the vegetables, filling the jar to within 1/2 inch of the top.
5. Seal the jar tightly and let cool to room temperature before refrigerating.
Your pickled beets and carrots will be ready to enjoy in a few days!