Quick Pickled Beets
Make your own pickled beets! It’s easier than you think.
In the farmstand: beets , onion, apple cider vinegar
- 1-2 bunches beets from 1 to 2 1/2 inches wide, washed trimmed tops & roots to 1 inch
- 1/2 cup onion sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 Tbsp sugar
- 1/4 tsp black peppercorn whole
- salt & pepper to taste
Cover beets with boiling water and simmer just until tender, about 15 to 20 minutes. Drain and discard the liquid.
Run under cold water to cool, then remove the stems, roots, and skins. Leave baby beets (under 1 1/2 inches) whole. Quarter or halve larger beets.
In a medium-sized pot, combine apple cider vinegar, water, sugar, peppercorns, and salt, to taste. Bring to a boil, stirring until the sugar is dissolved. Add beets and onions to the liquid and simmer for 5 minutes, stirring often.
Remove from heat. Add to glass jars and cover. Let cool, then refrigerate.