Beets. Omg. I have loved pickled beets since I was a wee little girl. The earthy taste along with the tanginess and how about that rich bold color?! Could easily be one of my favorite veggies.
I typically make my pickled beets to eat fresh. I never make enough to can. I just leave them in the fridge and eat as a snack or for dinner. They dont last long!
Before we harvested our beets from the garden I would go to Trader Joe’s and pick up a 1lb bag of organic beets for like $1.98. I don’t know if that’s a good price in comparison to buying in bulk but you can’t beat that for a healthy snack.
For me, 1lb will make 1 1/2 quarts. It’s so quick and easy.
Pickled Beets (refrigerator)
1lb organic beets
2 cups apple cider vinegar (you’re welcome to use white vinegar but the taste may be slightly different)
2 cups water
1 cup sugar
2 teaspoons salt
》》Prepping your beets: If your beets come with the stems and leaves still intact then cut the stems about an inch or two above the root. NOTE: If you cut into your root prior to boiling, your beet will bleed out and you will lose the majority of your color.
Next wash thoroughly. And thoroughly again. You may even want to get a rag and scrub that dirt away. There’s nothing worse than a gritty beet.
》》Boiling your beets: Set your stovetop on high. Place your washed beets into a large pot completely submerged in water. Place them on your stovetop and boil until tender.
Once they’re tender, remove from heat and let cool. (I use tongs and move the beets to a cutting board to cool.)
》》Cutting your beets: First, you want to trim off the beet stems and peel your beets. They will be extremely hot so please allow time to cool.
It’s up to you how you’d like to cut them. Sliced or quartered.
》》Making your pickling solution: Over high heat, combine all ingredients and stir until the sugar has completely dissolved. NOTE: You can add more sugar if you’d like them a little sweeter. I prefer mine with a bite.
Once the sugar has dissolved use a funnel and ladle your mixture over the beets. Use an old mayo lid to twist onto the jars or a lid and ring that came with your mason jar sets and slide those puppies into the fridge.
》》They should be ready to enjoy in about 24 hours and gone within 48 😉
NOTE: If you have any brine leftover, you can store it in the fridge up to four-six weeks. I would heat it before using with your next batch.
My next post will be about utilizing your pickled beet brine to the fullest.
Here’s a hint: They are great on salads, sandwiches, wraps, pintos, hamburgers… Any ideas??