Sunday, December 4, 2011

Quick Pickled Beets

I love beets- all colors and preparations. I have yet to have beets that I did not like!  While shopping recently I ran across organic beets in two lovely colors- red and yellow. I bought a bunch of each and they are delicious but there is a limit to how many beets a gal can eat- especially since I am the only one in the house that likes them.

So, I decided to pickle some of them.  After some research on pickling liquid I created this one. Not bad for a first attempt- these pickled beets are delicious.

Pickled beets

3 yellow beets
3 red beets
2 cups distilled white vinegar
1 cup white wine vinegar
2 1/2 cups organic sugar
1/4 cup salt
1 1/2 tsp whole black peppercorns
1 1/2 tsp mustard seed
1 1/2 tsp celery seed

In  a pot mix the vinegars, sugar, salt, peppercorns, mustard seed and celery seed.  Bring to a boil over medium heat.  Reduce heat to low and simmer for about thirty minutes.  Strain and set aside to cool.

With a mandolin or spiral slicer cut the beets very thin.  Place into a plastic container (I did they yellow and red beets separately so the yellow beets would remain yellow).  Pour the cooled liquid over the beets, cover and store in the refrigerator.

I tasted mine after just one day and they were great but I suspect they will get even better the longer they pickle.

1 comment:

  1. I love beets too! Great recipe. These would be delicious in a salad.