Pickled Beet Recipe
REFRIGERATOR PICKLED BEETS
Time to table: at least 24 hours
Makes about 14 (small batch) or 70 (large batch) small pickled beets
- SMALL BATCH
- 1/4 cup water
- 1/4 cup apple cider vinegar or white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon kosher salt
- Pinch black pepper
- 1 15-ounce can beets, preferably small beets (see TIPS)
- LARGE BATCH
- 1 cup (220g) water
- 1 cup (230g) apple cider vinegar or white vinegar
- 1/2 cup (100g) sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Pinch of cloves, optional
- 4 or 5 15-ounce cans of beets, preferably small beets
In a saucepan, bring the water, vinegar, sugar, salt, pepper and cloves to a boil.
While the pickling liquid heats, drain the beets. If the beets are large, cut into bite-size pieces, irregular chunks are better than even slices (see TIPS). Place the beets in a large glass container with a lid (see TIPS). Pour the hot liquid over the beets. Let cool, then cover and refrigerate for at least 24 hours before serving, up-ending every so often if the beets aren’t completely submersed.
Posted on September 29, 2016, in Foods, Uncategorized and tagged health, health and wellness, health benefits, healthy eating, healthy foods, healthy recipes, nutrition, recipe, wellness. Bookmark the permalink. Leave a comment.