#pickledbeets

New phone case using scans of stickers by pickledbeets.

These chilli pickled sweet and sour beets are a tangy and flavorful addition to salads, sandwiches, or as a side dish. The combination of spicy chilli, garlic, and tangy vinegar complements the natural sweetness of the beets perfectly.

Ingredients: 500g small beets, washed and trimmed. 1 red chilli, thinly sliced. 2 garlic cloves, thinly sliced. 200ml white wine vinegar. 200ml water. 100g granulated sugar. 1 tsp salt.

Instructions: Warm up a big pot of water. Put in the beets and cook for 15 to 20 minutes, until they are just soft. Let the beets cool down a bit, then peel them and cut them into thin rounds. Put the white wine vinegar, water, sugar, salt, garlic cloves, sliced chili, and white wine vinegar in a saucepan. Bring to a boil and stir in the sugar until it melts. Lower the heat and let it cook for five minutes. Spread out the sliced beets in the pickling liquid by stirring them around. To cool down, take it off the heat and let it sit where it is. Put the pickled beets and liquid into a clean jar, making sure the beets are completely submerged. Put the jar in the fridge for at least 24 hours before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

A cool and sour potato salad with pickled beets that makes it stand out. Great as a side dish or light meal. Putting these flavors together makes a delicious new take on potato salad.

Ingredients: 4 medium potatoes, diced. 1 cup pickled beets, chopped. 1/4 cup red onion, finely chopped. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. Salt and pepper to taste. 2 tablespoons fresh dill, chopped optional.

Instructions: Boil diced potatoes in salted water until tender, about 10-12 minutes. Drain and let cool. In a large bowl, mix together pickled beets, red onion, mayonnaise, Dijon mustard, and apple cider vinegar. Add cooled diced potatoes to the bowl and gently toss to coat them with the dressing. Season with salt and pepper to taste. If desired, sprinkle with fresh dill for added flavor. Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

These Pulled Pork Sandwiches with Pickled Beets and Cabbage are a delightful fusion of flavors. The tender pulled pork, tangy pickled beets, and crunchy cabbage create a harmonious and satisfying sandwich experience.

Ingredients: 1 lb pulled pork. 4 burger buns. 1 cup pickled beets, sliced. 1 cup shredded cabbage. 1/2 cup mayonnaise. 2 tbsp barbecue sauce. Salt and pepper to taste.

Instructions: Preheat your oven to 350F 175C. Place the pulled pork on a baking sheet and warm it in the oven for about 10 minutes. In a small bowl, mix the mayonnaise and barbecue sauce to create a creamy sauce. Set aside. Slice the burger buns in half and lightly toast them in the oven for 2-3 minutes. Spread the creamy sauce on the bottom half of each toasted bun. Top the sauced buns with a generous portion of warm pulled pork. Layer on the sliced pickled beets and shredded cabbage. Season with salt and pepper to taste. Place the top half of the bun on the assembled ingredients to complete the sandwich. Serve the Pulled Pork Sandwiches with Pickled Beets and Cabbage immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes