I'm not a gardener, but I do subscribe to a CSA Program that supplies me with plenty of fruits and vegetables that I don't normally purchase, and I love the challenge of finding ways to prepare them. Last week our delivery included 4 beets and I thought it would be nice to pickle them. Let me show you how I did it.
Boil beets until tender.
Cool until they're easy to handle.
While the beets are cooling, bring the vinegar, water, sugar, and salt to a boil to dissolve the sugar and salt. Remove from heat and reserve until needed.
Peel the skins off with the dull side of a knife blade - if you use the sharp side of the blade, you'll remove more than just the skin. you might also want to wear gloves so your fingers don't get stained.
My hands were covered in beet juice so I didn't get a photo of me slicing the beets, but I think you can figure that one out. Pour the pickling solution into a large jar and add the sliced beets. Cover and refrigerate for up to two weeks.
Small Batch Pickled Beets
makes 4-6 beets
- 4-6 whole, skin-on beets
- 1 cup white distilled vinegar
- 1/2 cup water
- 1/4 cup granulated sugar
- 3/4 teaspoon kosher salt
- Don't peel beets, but trim tops, leaving about 1 inch attached.
- Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20-30 minutes depending on size).
- Remove beets from cooking water and allow to cool.
- In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.
- Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade.
- Slice the peeled beets thinly and place in pickling mixture; refrigerate for up to 2 weeks.
Note: after you finish eating the beets, don't throw away that pickling juice - use it to store peeled, hard-cooked eggs for several days to add lovely color and flavor.