So we have a lot of beets lately. I’m not really sure what to do with them. I’ve roasted them and sliced them before but I’m just not that into them prepared that way. Sigh. Since we just did cucumber pickles this weekend, we were thinking, why not pickle the beets? So tonight I searched for a pickled beets recipe and found this one from beetrecipes.org:
Tangy Pickled Beets by Kim Stakal
We followed the recipe pretty much as written except we didn’t have tarragon so we used rosemary. I took pictures so I’ll rewrite the recipe as we prepared it.
- 5 medium beets (roughly 1 pound)
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 2 Tbsp salt
- 1 tsp dried rosemary
- 1 tsp mustard seeds
- Servings: I’m going to guess that it’s 7 servings.
- Weight Watchers Points per serving: 1
Chop the greens off of the top of the beets, and trim the bottom root off as well. Rinse them, scrubbing them with a vegetable brush under the tap, cleaning off all of the dirt. Then, slice them very thin – you can use a mandolin like we did or slice them very thinly with a knife.
Grab a large jar (we used an old tomato sauce jar) and sterilize it by submerging it in boiling water for 5 minutes. Place all of the sliced beets into the jar, pushing down on them if needed to fit them in.
Combine the water, apple cider vinegar, sugar, salt, rosemary, and mustard seeds in a pot, and set it to boil on high. Once it starts bubbling, remove it from heat and let it cool for 2-3 minutes.
Pour the liquid on top of the beets – we used a funnel to keep things neat. Completely submerge the beets. If there isn’t enough liquid, top it off with some extra water and apple cider vinegar.
Refrigerate for 3 days and then they will be ready to enjoy!