Lemon Thyme Pickled Beets

Discover the refreshing twist of lemon and thyme in this unique pickled beet recipe, perfect for adding vibrant flavors to your meals.

Prep time: 15 minutes
Cook time: 5 minutes
Serves: 8

Ingredients

2 lbs fresh beets

1 cup white vinegar

1/2 cup water

1/2 cup granulated sugar

1 tbsp kosher salt

1 lemon, zested and juiced

4 sprigs fresh thyme

1 tsp black peppercorns

1/2 tsp mustard seeds

Instructions

1. Begin by washing and peeling the beets. Cut them into 1/4-inch thick slices.

2. In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, lemon zest and juice, fresh thyme, black peppercorns, and mustard seeds. Bring the mixture to a boil.

3. Reduce the heat and simmer the brine for 5 minutes to allow the flavors to meld together.

4. Place the beet slices into a clean, heatproof jar, then carefully pour the hot brine over the beets, ensuring they are fully submerged.

5. Let the mixture cool to room temperature before sealing the jar.

6. Refrigerate the pickled beets for at least 24 hours before serving to enhance the flavors.

Storage

Store pickled beets in an airtight container in the refrigerator for up to 4 weeks.

Reheating

These pickled beets are best enjoyed cold and do not require reheating.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.