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Posts Tagged ‘pickled beets’

by Caitlin Saniga

Pouring the boiling liquid over the raw beets keeps them crisp.

  • 1 1/2 ounces fresh ginger, peeled and sliced thinly
  • 1/2 cup rice wine vinegar
  • 1/2 cup apple cider vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 4 whole peppercorns
  • 5 or 6 medium beets, peeled and sliced into 1/8″-thick rounds

Serve pickled beets in place of dill pickle spears. They add nice color and new flavors to the classic.

Combine the ginger, vinegars, water, sugar, salt and peppercorns in a small pan over medium heat and stir until the sugar and salt dissolve. Bring to a boil.

Meanwhile, pack the beets into a pint-size jar up to about 1/2-inch from the top. Pour the boiling liquid with the ginger and peppercorns over the beets and screw on the lid. Allow the jar to sit at room temperature for about an hour before placing it in the fridge. The beets will keep in the fridge for up to 2 weeks.

Makes 1 pint jar.

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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