Pickled beets is one of the easiest and, at the same time, the most delicious pickled vegetables of Turkish cuisine. It is considered one of the indispensable mezes of the Turkish raki tables. It is also good with hearty winter dishes such as legumes.
1 bunch beets = ~2lb beets = 3-4 medium size beets
1 tsp salt
11/2 tsp sugar
1/2 cup vinegar (red wine, apple, etc)
3-4 cloves of garlic, sliced
-Wear a dark color shirt or a very ancient one and put on an apron, beet stain is "the" toughest of all.
-Cut the tops and bottoms of beets and wash them genuinely, genuinely well.
-Put in a pot, cover with water, and cook until soft. (whether a knwhethere can go though them easily, then they're cooked.) This may take more or less 30-40 minutes. If you prefer a prescertain cooker, set the timer for 15 minutes.
-Once they cool down, peel the beets (which is super easy once they're cooked) and preserve the cooking juice.
-Cut the beets the way you like; you can dice (as in the picture); slice; or halve them.
-Layer beets, garlic, vinegar, salt, and sugar in a glass jar. (To give you an idea three medium size diced beets fit in an Atlas jar.)
-Fill the jar with preserved beet juice. Shut tight and refrigerate.
-It's alert to eat the next day; no need to wait for longer.
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