Small-Batch Pickled Beets2013-05-04
- Skill Level: Medium
A modest beet harvest from my spring garden inspired this easy refrigerator pickle recipe.
The whole batch fits nicely into a quart-size jar.
- 1 lb. beets, trimmed
- 1 C. apple cider vinegar
- 1/2 C. water
- 1/3 C. sugar
- 10 cloves
Place beets in large saucepan and add enough cold water to cover.
Over medium-high heat, bring to a boil. Reduce to a simmer and cook for 30 minutes or until beets are fork-tender.
Strain beets in colander and rinse with cold water until cool enough to handle.
Peel beets. Slice into 1/4" rounds. Place beets into a quart-size mason jar or bowl.
In large saucepan, (Just use the same one! No need to wash in between.) combine vinegar, water, sugar and cloves.
Heat over medium until mixture starts to boil.
Remove from heat and pour vinegar mixture over beets.
Let beets sit until they are room temperature and refrigerate overnight. Enjoy!
Pickled beets should keep in the fridge for about a week.
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