DESCRIPTION
Pickled beets are the perfect addition to serve with salads, or alone at a picnic or potluck. They’re simple to make, all you have to do is add pickling liquid to cooked beets.
Ingredients
Scale
- 1 and 1/2 – 2 lbs. beets, stems and leaves removed
- Water
- 3/4 cups apple cider vinegar
- 1/2 cup sugar
- 1 Tbsp. Pickling spice
Instructions
- Remove leaves and scrub beets.
- Place beets in pot with enough cold water to cover. Heat to boiling, then simmer till fork tender, 30 to 40 minutes depending on size of beets.
- Drain beets, reserving 2 cups of liquid. Discard remaining liquid or save to make borscht or use in vegetable soup.
- When beets are cool enough to touch, peel them and cut into 1/4″ slices.
- Place apple cider vinegar, sugar, and pickling spice into a pot on medium heat and stir till heated through and sugar is dissolved.
- Pour hot brine over sliced beets and stir to combine.
- Spoon into sterilized jars, lid them, and let them cool. Keep refrigerated.
-
There will be liquid leftover. Discard it.
Notes
These will keep well for two weeks in the fridge.