I had pickled beets for lunch today and they were one of the most delicious things I’ve ever eaten. I don’t know how I managed to make it so long in life without knowing how great beets are.
A quick search on the internet reveals multiple pickling recipes, but all have some commonality: Boil, steam, or roast beets until tender. Boil a mixture of 1 c sugar, 1 c water, 1 c vinegar, and 1 tsp of salt, along with whatever spices you like (scale up depending on how many beets you’re pickling). Jar and wait.
The actual details vary a bit. Some recommend white vinegar, others cider. Some people can, whilst other just put it in the fridge and eat it quickly. Soak times vary from 1 hour to 1 week. Continue reading Easy Pickled Beets