How to Make Pickled Beets
Unlike most recipes for pickled beets, this one doesn't make a truckload of them at a time and you can use fresh or canned, sliced beets if you choose, which is a real time saver. This simple recipe will make about two cups of beets. You can double, triple or quadruple this easily. Does this Spark an idea?
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Things You'll Need
- 2 cups of beets, sliced thin
- 1/2 cup water
- 1/2 cup vinegar (white or cider for more flavor)
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Saucepan (not aluminum)
- Glass bowl
Instructions
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Homemade is better - Homemade and Easy is best!
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1
Cut off the tops of fresh beets and peel them. If you use canned beets, skip this step. Simmer them until they're tender in a saucepan with enough added water to cover. Cool the beets completely and slice them thinly. Put them in your glass bowl.
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2
Put the vinegar, water, sugar, salt and pepper into your saucepan. Put it on medium high, stir constantly, and bring to a boil. Simmer for five to six minutes, making sure all the sugar is dissolved.
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3
Carefully add the hot vinegar mixture to the bowl of beets. Mix gently--you don't want to break the beets. Let this cool and then cover and refrigerate it.
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4
Put your beets into a sterilized glass jar or jars. They will keep in the fridge for seven or eight weeks. Do not freeze this recipe. This makes a wonderful gift item.
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Tips & Warnings
Peel beets with a potato peeler rather than a knife. It's easier and you waste less.
Don't freeze beets. They will ruin in the freezer.
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Comments
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I am going to make these next week! I love beets, especially in my salads.
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No need for a knife to peel beets. The skin will slip off easily after you cut the ends off. Just hold in your hand and give a twist with the other hand.
