Pickled Beets Recipe
I’ve been loving my quest to support local farmers and eat more local foods. It’s definitely been upping the amount of veggies I eat and it’s important to me to spend my money in our community! I’ve always been an advocate of supporting what I believe in with my actions and my wallet.
This brings me to the beautiful beet! They are in season I love them. I chop up the greens to put in my salad mix and I’ve been roasting the beets early in the day before it gets too hot. Then I’ve been pickling them! I absolutely love pickled and fermented foods and this recipe is so easy that it’s hard for me to find an excuse not to make them.
This recipe never really tastes the same way twice, which I think is really fun. I will vary this recipe by adding different things. Sometimes I’ll add more garlic, throw in some ginger, add some dill, or whatever I get at the Flagstaff Community Market or Flagstaff CSA & Local Market.
- Beets (I usually use between 4-8 beets aka 1-2 bunches)
- ½ cup apple cider vinegar
- ½ cup of water
- 1-2 tablespoons of honey or sugar (honestly, I just squeeze some in the jar!)
- 2-3 cloves of garlic, smashed
- 3 peppercorns or however many fall out of the shaker into my hand
- A sprinkle or two of ground mustard
- Other ingredients I’d consider using: ginger, red or green chile peppers, jalapenos, dill, rosemary…be creative!
Time needed: 1 hour and 15 minutes.
- Prepare roasting pan
Line baking tray with foil and place your whole beets on the foil with tops and bottoms trimmed. If your beets are really big, cut them in half. Spray with cooking oil. Place another piece of foil over your beets and roll the edges a little so that you have a foil pouch.
- Bake at 350º
Bake beets for 50-60 minutes. Beets should be fork tender.
- Prepare beets
Allow beets to cool completely. Peel the beets and slice to the size that you prefer. Beet skins should slide off with minimal effort.
- Combine ingredients
Combine all ingredients except the beets in a jar and shake well. You can easily scale this recipe up
or down, but I like to keep my water to vinegar ratio at 1:1.
- Add beets
Put beets in the jar and put the jar in the fridge.
- Allow pickling time
Your beets will be ready to eat in 6-8 hours! They should keep for a couple of weeks.
When I was learning how to pickle beets and other veggies, I read a lot of recipes. This combination of recipes is the one that I’ve settled on. I can’t give anyone specific credit, but thanks to the people who publish what they are doing!
As prepared by: Amber Belt, ND