REFRIGERATOR PICKLED BEETS

Directions

1. Prepare the Beets: Start by washing the beets thoroughly. Trim off the tops and roots, and place them in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until the beets are tender, about 30-40 minutes. Drain and let them cool.
2. Peel and Slice: Once cooled, peel the beets (the skins should slip off easily) and slice them into desired thickness.
3. Prepare the Brine: In a medium saucepan, combine water, vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar and salt. Add any optional spices to the brine for extra flavor.
4. Pickling: Place the sliced beets into sterilized jars, packing them tightly but without crushing. Pour the hot brine over the beets, ensuring they are fully submerged. Leave a small headspace at the top of each jar.
5. Seal and Store: Wipe the rims of the jars clean, place the lids on, and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 10 minutes. Remove and let cool undisturbed for 12-24 hours. Check the seals and store in a cool, dark place for up to a year.

Kitchen Equipment Needed

• Large pot
• Medium saucepan
• Sterilized jars with lids and bands
• Jar lifter
• Canning funnel
• Cutting board and knife
• Tongs

Storing Leftovers

Once opened, keep the pickled beets refrigerated. They will stay fresh for up to 2-3 months if stored in an airtight container. Always use a clean utensil to remove beets from the jar to prevent contamination.

Tips and Variations

• Spice it Up: Experiment with different spices like dill seeds, coriander seeds, or bay leaves to customize the flavor of your pickled beets.
• Sweetness Level: Adjust the amount of sugar in the brine to suit your taste preferences.
• Quick Pickling: If you’re in a hurry, you can make quick pickled beets by following the same steps but skipping the canning process. Simply refrigerate the jars after they cool and consume within a few weeks.

Pairings

Pickled beets pair wonderfully with:

• Cheeses: Goat cheese, feta, or blue cheese
• Meats: Roast beef, grilled chicken, or pork
• Salads: Mixed greens, arugula, or quinoa salads
• Sandwiches: Add to sandwiches or wraps for a tangy crunch