What to do
- Heat the vinegar, water, sugar, and salt in a small saucepan and bring to a full boil.
- Remove from heat and allow mixture to cool.
- Add the chopped beets, jalapeño, garlic, and red pepper flakes to a jar. Cover with the vinegar, mixture, seal, and allow beets to cool to room temperature.
- Refrigerate at least overnight before serving. Note: store pickled beets in a sealed container in the refrigerator for up to 1 week.
What you’ll Need
2/3 cup distilled white vinegar
2/3 cup water
2 tablespoons sugar
1/4 teaspoon sea salt
1 (8.8 ounce) Love Beets Organic Cooked Beets, chopped
1 jalapeño, sliced
5 cloves garlic, roasted
1/2 teaspoon red pepper flakes