How long does it take to make Vinegar-Pickled Vegetables?

Cook the beets about 30 minutes, until softened, and cut into ½ cm slices.

8 hr 42 minTotal

7 minActive time

8 hr 35 minSetting

#	What to do	How long
1	Cook the beets whole in the skin in boiling salted water for 30 minutes	30 min
2	Let cool, peel and cut into ½ cm thick slices	5 min
3	In a small pot, bring the vinegar, water, sugar and salt to a boil	5 min
4	Arrange the beets in clean jars	1 min
5	Pour the brine over	1 min
6	Seal and refrigerate for at least 8 hours	8 hr

Cook the beets whole and in their skins: the color and sweetness stay inside, and the skin slips off easily after cooling.
The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.

The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.

For about 1 kg of beets: about 1¼ cups vinegar (with white wine and water), about ¼ cup sugar and a tablespoon of coarse salt; boil and pour hot over the beets in a sterilized jar.
Let cool, cover and refrigerate 7–10 hours; keeps covered in the fridge for up to 3 weeks.
A quick pickle without brine: mix finely shredded cabbage in a bowl with 2 tablespoons apple cider vinegar, a tablespoon of sugar and a teaspoon of salt, massage lightly until it softens and let stand an hour.