I need a good recipe for pickled beets
A little late…I use this recipe every year. I add some peppercorns. Very simple but delicious. The onion is the key. Adds a crunch. Made 8 large jars last fall and down to 3.
Beetroot Pickling
Ingredients
• 2 pounds Fresh Beets
• 3/4 cups Red Wine Vinegar
• 1/2 cup Sugar or honey
• 1/2 cup Water, filtered
• 1/2 large Red onion
Instructions
How to Cook Beets:
• Trim the top stem to roughly 1 inch and throughly wash your beets.
• Place washed beets in a large pot of water and boil for roughly 20 minutes, or until tender. (just like boiling potatoes, the larger beets will take longer to cook)
• Strain cooked beets in a colander and cool your beets by running cold water over them.
• When your beets are cool enough to safely handle, with your faucet is running with cold water, use your hands to slip the skin off the beets. Trim the remaining stems and root to be flush with the beet bulb.
• Cut or slice cooked beets as desired.
To make pickled beets:
• Combine vinegar, sugar and water in a small sauce pan. Heat to dissolve sugar. Remove from heat and set aside.
. I add some salt and white pepper to the brine (personal preference)
• In glass jar(s) or container(s) with a tight fitting lid, layer cut up beets and sliced onion.
• Pour vinegar/sugar/water over top. Add additional water if needed to fully submerge the beets in the liquid.
• Cover with a tight fitting lid and place in the refrigerator for 5-7 days before enjoying. Refrigerator pickled beets will keep for about 2 months.