Red beets are fermented in a vinegar brine, creating a traditional winter pickle with a vivid color and a sweet, earthy flavor. Serve it alongside meat dishes or as a colorful addition to winter meals.
Boil the beets with the skins on for about 30 minutes, until tender. Leave to cool, then peel and cut into thick slices.
Pack the sliced beets, carrot and garlic tightly into a sterilized jar.
Bring the water, vinegar and salt to a boil, then leave to cool until lukewarm. Pour the brine over the beets until covered. Weigh the slices down so they stay submerged, then seal the jar.
Leave to ferment in a cool, dark place for two weeks. The pickle is ready when the beets taste sour and the brine has darkened. Refrigerate after opening.
Boiling the beets first makes it easier to peel and helps the pickle ferment sooner. Keep all slices submerged in the brine and sterilize the jars. Leave to ferment in a cool, dark place for two weeks. Beets stain hands and surfaces, so handle them carefully.
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