Earthy beets pickled in a sweet and vinegary brine are great as a BBQ side, an addition to salad 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
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
Refrigerate at least overnight, but the longer they sit, the more flavor they’ll have
Here are a few of our other pickled favorites!
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Enjoy!
Simply Sundays ~ Pickled Beets
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
Farberware Classic Series Stainless Steel Saucepan
© Simply Sundays 2018
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Looks good! About how long do these last in the fridge?
As long as the beets are covered by the pickling liquid, I would say 2-3 weeks. Enjoy!