Refrigerator Pickled Beets

I recently got beets in my Sunizona Family Farms FarmBox and in my Bountiful Baskets organic basket, and instead of trading them away, I kept them and decided to try to find a way to use them.  Since the Refrigerator Pickles turned out successfully, I decided to see if I could pickle the beets in a similar manner.  Turns out you can, and it’s relatively easy.  And, after this process, my head is full of ideas on using the beets to color Easter eggs in the spring, similar to how I used onion skins this past Easter.  I’m excited!

Refrigerator Pickled Beets
Original recipe found here

What you need:

1 pound fresh beets
1 cup apple cider vinegar
1 cup water
1 cup granulated sugar
2 cloves garlic

How to make it:

Remove greens from beets and wash well.  Place beets in a heavy pot and add enough water to cover beets in the pot.  Bring to a boil, then cover and reduce heat to medium.  Cook for 25-30 minutes or until beets are fork tender.  Remove from water and allow to cool.

Meanwhile, place the remaining ingredients in saucepan.  Bring to a boil, stirring to dissolve the sugar into the liquid.  Reduce heat and simmer for 5 minutes.  Remove from heat and allow to cool.

Once beets have cooled, remove the outer skin of the beets.  It may be easy enough to peel off with your fingers, otherwise use a paring knife.  If you have smaller beets, they can be pickled whole; otherwise, slice the beets.  Place sliced beets in a jar or container.  Pour the pickling brine over the beets in the container and cover.  Place in refrigerator and leave for at least 5 days to allow the pickling process to occur.

Tags: beet, Sunizona Family Farms