Pickled Beets

June 10, 2007

Pickled Beets

Sara Jones, Tucson CSA

1 bunch beet roots
2 cups vinegar
1 cup water
½ cup sugar
1 teaspoon to 1 tablespoon total of all selected spices, to taste. (Spice flavor develops more over time)

Spice suggestions (use whole spices, not ground):

Coriander – Allspice – Cardamom – Cloves – Mustard Seeds – Cinnamon Sticks

Prepare beets by roasting or boiling. Peel beets and cut or dice in preferred serving sizes.

Bring water, vinegar and sugar to boil until the sugar is dissolved. Add spices and reduce heat. Simmer to let spices develop flavor and steep. (Approx. 15 minutes.)

Place beets in glass jar and cover with vinegar mixture. Store in refrigerator. Will keep for two to three months. Pickled beets can also be canned and stored in the pantry if canning is in your skill repertoire.

Any vinegar mixture left over when the beets are gone can be used as a base for marinades or dressings.

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