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Pickled Beets

I love beets. Pickling them is a variation of them that requires brining them in a solution of vinegar, water, spices, and sugar (opt). You can roast or parboil the beets before pickling them. Beets can be left whole or sliced. I prefer to slice larger beets and leave the smaller ones whole.

To roast beets first remove the beet tops (beet tops can cooked as greens) leave about 1” of the stem attached to the beet also leave the root and skin on at this time. This will prevent the beet from bleeding out juice and nutrients during the cooking process. Wrap the beets loosely in foil and place on a baking sheet in a 350 degree oven for about 45 to 60 minutes. For pickling the beets should be cooked to firm not soft. A fork should pierce through with slight resistance. Remove the beets from the oven and let them cool to handle. When cool enough remove the skin and root by rubbing them gently. The stem end may need to be removed with a knife. Slice the peeled beets or leave whole for pickling.

To parboil beets follow the same prepping method as above. Place the prepared beets in a sauce pan and add water to just cover the beets. Cover with a lid and bring to a boil. Boil the beets about 30 to 40 minutes or until a fork can pierce through with some resistance. Drain the beets and rinse with cold water. Follow the same steps above for peeling and preparing to pickle.

4 to 6 - Beets medium size roasted or parboiled, sliced or whole

½ cup – Apple Cider Vinegar

1 – Tablespoon of Pickling Spice*

½ - Teaspoon salt

¼ - Cup Sugar (opt)

Dash Black Pepper

Water

In a medium sized sauce pan combine vinegar, pickling spice*, salt, pepper, and sugar (opt). Bring to a boil and stir until sugar is dissolved. Add the beets and then add enough water to cover the beets. Simmer for about 15 to 20 minutes. Remove from heat. The beets can served at this time or you can let them brine in the pickling solution in the refrigerator for a day. They will store for several days in the frig. Serve cold or reheat.

*If you do not want the pickling spices on the beets when serving them you can tie the spices up in a piece of cheese cloth before adding them to the brining solution. Pickling Spice can found in the spice aisle of your grocery store.

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