Seasonal Recipe: Pickled Beets

We still have a few beets left as the heat of summer forces them out of their comfy little dirt beds. I’m not a huge fan of these tubers until I had one pickled. They are like candy, my friends! Sheer delight! Enjoy!

Recipe adapted from Modern Pioneering by Georgia Pellegrini

Makes enough for one quart-sized mason jar and extra pickling liquid for other goodies!pickled beets

5 large beets (red or golden)
3 cups distilled white vinegar
1 1/2 cups filtered water
1 1/2 cups sugar
1 /4 cup sea salt
1 Tbsp whole cloves
2 bay leaves (fresh if you can find them — dried works fine, too!)

Preheat oven to 400 degrees. Rinse beets and cut off green tops. Leave just enough for you to hold on to. Wrap each beet in a piece of aluminium foil. Place on a baking sheet. Bake for 50-60 minutes or until beets are tender throughout. Smaller beets will cook faster; larger will take longer. Remove from oven and let cool completely.

While the beets roast, make the pickling liquid. Mix vinegar, water, sugar, and salt in a sauce pan over medium-high heat. Stir until dissolved. Allow to come just to a boil. Add cloves and bay leaves. Cool completely.

Once the beets have cooled, unwrap from foil and using a paper towel, gently rub the skins off to peel. They should come off easily. Cut the remaining green tops off and discard. Slice to 1/4 inch thickness. Place in a quart-sized mason jar. Pour the cooled pickling liquid into jar over the beets. Make sure to cover completely. Place lid on jar and gently shake making sure to cover each beet. Place in fridge and wait a few days. The longer they sit, the better they get!

Keep extra pickling liquid in a mason jar in the fridge. Use it to pickle more beets or other veggies as they come into season.

These will last for 3-4 weeks in the fridge (if you don’t eat them all in the first few days).



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