Pickled Beets

Pickled beets make a great appetizer or addition to salads and once pickled they can be stored for weeks to months.

This recipe is especially well suited for small baby beets, but works equally well for larger beets – you may just want to cut them into wedges after they are cooked. If you’re not quite ready to use all of the beets you just picked up, these can be kept for several months in the refrigerator! 

1 bunch beets
3/4 cupwhite vinegar
1/4 cupwater
1 tbspsalt
1/4 cupsugar
Beets submerged in water boiling in pan on the stove.

Trim the leaves and tails off of the beets. Bring a pot of salted water to a boil (about 1 tbsp salt per 6 cups water) and add the beets. Boil the beets until just fork tender. You should be able to put a fork to the center without much resistance and remove, but the beets should not be overcooked (they should not fall apart when pushed with your finger).

Removing the skins from the warm beets using a towel.

Remove the beets from the water and allow to cool. Once cool enough to handle, peel with a towel. If still warm, the skins should come off easily.

Pouring the brine from a sauce pan into the jar of beets.

Place the beets in a 12 oz jar, packing them to just under the shoulder. Bring the brine to a boil until the salt and sugar dissolves. Pour the hot brine over the beets and place lids on the jars.