Veggies

Pickled Beets

Beets are another one of our favorite pickled veggies

Great as a side at a BBQ, with a fancy ham dinner or with a turkey sandwich for lunch!

Just a few steps and a short waiting period and you have this deliciously vibrant side on your table

Since I’m making a small batch I’m using only 2 pounds of beets.  Remove the greens and roots, wash and wrap each beet in foil

Place on a sheet pan and into an oven that has been preheated to 400 degrees

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It will take about 45-50 minutes to roast the beets, depending upon their size.  They’re done when they can be easily pierced by a knife

Let the beets cool a bit, peel off the skins and slice into 1/4 inch rounds

Thinly slice up 2-3 garlic cloves and set aside along with the beets while we make the pickling liquid

Measure out 1/2 cup of water, 1/2 cup of apple cider vinegar, 1/2 teaspoon of salt and 1/2 teaspoon of sugar

Place all in a small pot over medium heat until the sugar and salt have dissolved

Add the sliced beets and garlic to a jar and fill leaving about a 1/2 inch of space at the top

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Refrigerate at least overnight, but the longer they sit, the more flavor they’ll have

Here are a few of our other pickled favorites!

Pickled Onions and Simple Refrigerator Pickles

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Enjoy!

Simply Sundays ~ Pickled Beets

  • Servings: 1 quart
  • Difficulty: Easy
  • Print

Ingredients

2 lb beets

1/2 cup water

1/2 cup cider vinegar

1/2 tea salt

2-3 garlic cloves

1 teaspoon sugar

Directions

Preheat oven to 400 degrees

Remove the greens and roots from the beets, wash and wrap each one individually in foil

Place on a sheet pan and into the oven for about 45-50 minutes, depending upon their size.  They’re done when they can be easily pierced by a knife

Let the beets cool a bit, peel off the skins and slice into 1/4 inch rounds

Thinly slice up 2-3 garlic cloves and set aside along with the beets while we make the pickling liquid

Measure out 1/2 cup of water, 1/2 cup of apple cider vinegar, 1/2 teaspoon of salt and 1/2 teaspoon of sugar

Place in a small pot over medium heat until the sugar and salt have dissolved; add the sliced beets and garlic to a jar and fill with the pickling liquid leaving about a 1/2 inch of space at the top

Refrigerate at least overnight, but the longer they sit, the more flavor they’ll have

Tools used to make this recipe

ZELITE INFINITY Chef Knife 8 inch

Simply Bamboo Maui Bamboo Cutting Board

Wilton 3 Piece Cookie Sheet Set

Pyrex Prepware 1-Cup Measuring Cup

Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles

Mini Prep Glass Bowl

Farberware Classic Series Stainless Steel Saucepan

© Simply Sundays 2018
All rights reserved

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