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Pickled Beets

25 Nov

While pickled beets may not be for everyone, if they are something that you think – even oh-so-slightly – you might be interested in, you should try this recipe.  Especially if you have an abundance of beets from your CSA and an itch to use up some pickles in your fridge by making a relish tray (it’s the holidays, after all!).  These beet pickles are incredibly easy to make.  Just roast some beets, slice them up, boil some stuff, and put it all in a canning jar.  Leave it there for a week or so and you will have really earthy and delicious pickled beets with a kick of vinegar.  As a bonus, the onions are also a really delicious treat and are a beautiful burgundy after a few days in the jar with the beets.

Pickled Beets

Adapted from Alton Brown

3 roasted beets, peeled and sliced 1/4″ thick

1 medium yellow onion, sliced 1/4″ thick

1 cup apple cider vinegar

1 1/2 tsp. kosher salt

1/2 cup sugar

1 cup beet juice (from boiling beets or defrosting in water), or water

Arrange beets and onions in layers in a canning jar.

Meanwhile, bring remaining ingredients to a boil in a small saucepan.  Whisk to make sure sugar is thoroughly dissolved.

Pour over beets and tightly close lid.

Let refrigerate 3-7 days before serving.

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