Pickled Beets

If you haven’t noticed, I love beets.  And the second beet-tastic recipe I’d like to share with you is none other than the iconic, salad bar staple known as the pickled beet.  But this is a grown-up version of the classic – less mushy and less sweet.  And it’s also super easy!

Here is all you need for two pint size jars of pickled beets:

• 10-12 smallish beets, roasted and cooled
• 1 cup white wine vinegar
• 1/2 cup granulated sugar
• 1 cups of water
• 1 1/2 tsp. salt

First, with a sharp paring knife, peel beets and remove the stem, then cut the beets into large chunks (approximately four cups or so).  Would you look at that gorgeous color!

Next, in a medium saucepan combine the vinegar, water, sugar, and salt and bring to a boil.  Let it cool for a couple of minutes then carefully transfer to a measuring cup for easier handling.

Add the beet chunks to your clean, dry Mason jars then carefully pour the hot liquid directly over the beets.

All that’s left is to seal the jars tightly and place in the refrigerator for a week or so.

If you can wait a little longer, the flavor will just continue to improve.  Then all that’s left is to enjoy and rejoice over the fact that you have finally learned to give beets a chance!

Enjoy!