I pulled in another crop of beets this morning and made what is now my official favorite pickled beet recipe. Not only does this make delicious slightly sweet-slightly sour, slightly spiced pickled beets, the process doesn't involve canning. And due to the vinegar content, the batch will last in your fridge for up to 6 weeks. Though usually they are gone long before then!
I found the recipe on a site called BellyFull.Net and you can find the original version here: BellyFull.Net Refrigerator Pickled Beets But because websites often disappear on me, here is my own copy for saving:
Refrigerator Pickled Beets
- 4 medium roasted beets, cooled, peeled and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground mustard
- 5 whole black peppercorns
Bring the vinegar, water, sugar, salt and mustard to a boil in a medium saucepan, stirring until sugar is dissolved. Simmer for a few minutes, take off the heat and allow to cool a bit.
Add peppercorns and beets to a clean glass jar with a tight fitting lid. Pour the brine in, covering all the beets.
Cover and set aside for several hours before transferring to the refrigerator.
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