Pickled beets are a good addition to the pantry. These are easy to make and pickled in a lightly sweet and sour vinaigrette. The flavors of these pickled beets perfectly complements many dishes - like salads , sandwiches and can even be served as a side of roasts.
Course other, Side Dish
Keyword Pickled Beets
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
2lbsBeets trimmed and washed
1/2CApple Cider Vinegar
2Tbsp Raw Sugar
1TbspBlack PepperFresh ground
Cook the beets.
Wash and dry the beets. Trim the tops.Lightly coat the beets with oil Place them in an oven safe pan and cover with foil. Bake at 400°F (200°C) for about 60 minutes or until fork tender. Or Place a steamer rack or elevated stand in the pressure cooker / instant pot . Add 1 C water in the cooker and place the cleaned beets on the steamer rack. Pressure cook at high for 15 minutes for large beets and 10 for small beets. Let the pressure release naturally.
Make pickling juice
Bring the water to a rolling boil and turn off the heat. Add the sugar and stir to dissolve. Let cool, mix in the vinegar and adjust salt and pepper to taste.
Put it all together
Once the beets are cooled, gently rub the skin off.Slice the beets into desired shapes.Transfer the beets to the containers. Pour the pickling liquid over the beets, just enough to submerge it . Cover and refrigerate.Let it sit overnight before using.
Use within 3 weeks.
If needed add more boiled water to submerge the beets.
Adjust the sugar to your taste. These are lightly sweet.
Whole cloves and bay leaves are good spices to add to these beets . Introduce a couple of cloves or one bay leaf per 8oz jar.
For detailed instructions go to https://oventales.com/pickled-beets/ .