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.
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.