Name: Vinegar-Pickled Vegetables
Total time: 8 h 42 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 2¼ lb beet; 1 cup vinegar; 1 cup water; ¼ cup sugar; 1 tbsp coarse salt

👨‍🍳 Method

1
Cook the beets whole in the skin in boiling salted water for 30 minutes, until softened.
⚙ Cooking in salted waterStoveSmall saucepan
💡Cook the beets whole and in their skins: the color and sweetness stay inside, and the skin slips off easily after cooling.
💡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.
2
Let cool, peel and cut into ½ cm thick slices.
KnifeCutting board
3
In a small pot, bring the vinegar, water, sugar and salt to a boil, until the sugar dissolves.
StoveSmall saucepan
4
Arrange the beets in clean jars.
Jar
5
Pour the brine over until it covers the beets.
💡The vegetable must be fully covered by the brine: a piece that sticks out dries up and spoils first.
6
Seal and refrigerate for at least 8 hours.
Refrigerator

168calories

4 gprotein

30 gcarbs

0 gfat

● protein 11%● carbs 85%● fat 3%

Per serving (386 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Beet: measured in pieces: one ≈ 82 g · 43 kcal per 100 g · More about Beet →
Vinegar: measured in cup in this recipe: 1 cup = 240 g · 21 kcal per 100 g · More about Vinegar →
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Coarse salt: measured in tbsp in this recipe: 1 tbsp = 14 g · 0 kcal per 100 g · More about Coarse salt →

🔧 Tools needed (6) · 🍳 One cooking vessel

Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board · Also works: Plate (Large plate, dulls the knife)
Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Jar · Also works: Storage container (None)

By the steps, as the recipe is built now: another version or addition can change the list.

⚙️ What you can change

Possible additions: Second vegetable · Third vegetable · Fourth vegetable · Fifth vegetable · Chili pepper · Cooked ahead, whole in the skin (30) · Water · Sugar · garlic · Bay leaves · Black peppercorns · Cloves · Cumin · Paprika · Ground black pepper · Vegetable kneaded with salt (5) · Rest after kneading (15) · Time at room temperature before the fridge (24 hours) · Fridge storage time (3 weeks) · Brief cooking of the cut vegetable (5) · Olive oil in the jar · Salting in a colander to drain (minutes) (30) · Steaming (minutes) (10–15) · Parsley for serving · Cucumber slices on each serving · Dill · Coriander seeds · Fresh za'atar · Turmeric in the brine
The jar: in clean jars