(before cooking, everything in the pot and starting to heat)
I made some quick pickled beets. I say quick, because I just cook them with vinegar and sugar and spices and haven’t looked up a recipe
I peeled the beets and cut them into 1/2cm slices.
Added 2 cloves garlic, sliced.
2 Tbsp of dill seeds
1 Tbsp of salt
3 Tbsp of sugar
1 tsp chilli flakes
1 cup of white vinegar
Then covered with water and simmered until soft but still with crunch. I let them cool, transferred to a jar to store in the fridge with the liquid and spices, and topped up with half water, half rice vinegar.