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Author Notes: Are extra beets taking over the back of your refrigerator? Break up that rabble and put them to good use with this delightfully simple pickling recipe! —Rachel (Simple Seasonal)
- 1 bunch red beets (about 1 pound)
- 1/2 cup thinly sliced white onions
- 1 piece of cheesecloth
- 1 piece piece of butcher's twine
- 1 cinnamon stick
- 4 whole cloves
- 4 allspice berries
- 1/4 whole grain mustard seeds
- 1 cup white vinegar
- 1/2 cup water
- 3/4 cup organic cane sugar
- 1/4 teaspoon salt
- Cook beets by cleaning, wrapping in foil and baking in a 400º oven for 45 min to 1 1/2 hours, depending on the size of the beets. They are done cooking when they begin to feel soft when you squish them (they're hot - use an oven mitt). Allow to cool for about an hour before you begin the pickling process. If you're in a hurry you can also find precooked beets in the refrigerator section of many grocery stores.
- Make a spice pouch to flavor your pickling juice by doubling over a piece of cheesecloth, placing your cinnamon stick, whole cloves, allspice berries, and mustard seeds in the middle. Bring the corners of the cheesecloth together and tie with butcher's twine.
- To make the pickling juice, in a large saucepan combine white vinegar, water, organic cane sugar, salt, and spice pouch. Stir until the sugar is dissolved. Simmer for 5 minutes.
- While the pickling juice is simmering, peel and rinse the cooked beets and cut into 1/8 inch slices. Also thinly slice your white onions.
- After the pickling juice has simmered for 5 minutes add the sliced beets and onions to the saucepan and bring back up to a simmer, then remove from the heat.
- Allow the beets to cool, remove the spice pouch, and pour the pickled beets into a glass jar. Store covered at the back of your fridge for up to one month, but I doubt they'll last that long!