These pickled beets are a hit! Easy to prepare and easier to love…on salads or all on their own. We keep them handy and suspect you will too once you try them. Enjoy!
Pickled Beets to LOVE
Servings
4
servingsCooking time
40
minutesTotal time
50
minutesIngredients
4-6 whole beets, scrubbed with tops trimmed off
1/4 cup balsamic vinegar
1/2 cup apple cider vinegar
2 teaspoons salt
abundant love
Directions
- Wash the beets and trim the ends. Place in a pot with water to cover the beets.
- Place the cover on the pot and bring the water to a boil. Once boiling, turn down the heat to low and simmer until soft, 40-50 minutes depending on the size of the beets. Check for readiness with a sharp knife, it should press through the beet and still have some firmness (crunch).
- Remove the pot of beets from the heat and cool by straining and pouring cold water over them or submerging in a bowl of cold tap water. When cool enough to hold, place beets in a strainer and slide the skins off (under cold running water is helpful). The skins should come off easily.
- Slice the beets as you like them…we like 1/4 inch matchsticks. Half-moon/crescent are great too.
- Put the beets in a glass jar and pour the vinegars and salt over the beets to fill the jar. Give the jar a little shake to mix well and store in the refrigerator.
- Eat on their own like you would pickles, or serve atop salads. Enjoy!
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