tis the season of beets!
today i thought i'd share my favorite quick-pickled beets recipe - perfect as a topping on salads or eaten straight from the jar.
2 cups vinegar (plain vinegar or cider vinegar is just fine)
2 cups water
1/2 cup sugar
1 tablespoon minced fresh garlic
1 tablespoon whole cloves
2 teaspoons black peppercorn
2 teaspoons dried thyme
1 teaspoon dried oregano
1 bay leaf per jar
roughly 3 pounds of red beets, peeled & cut into large chunks
in a medium-sized saucepan, heat up your vinegar, water, sugar, garlic, cloves, peppercorn, thyme & oregano to a boil & allow to simmer until your beets are fully cooked.
in a large pot, submerge your beets into salty water. bring to a boil & cook until tender, roughly 10 minutes or so. test for doneness with a fork.
once your beets are tender, drain them & stuff them into your jars along with a bay leaf. pour brine over beets using a stainless steel funnel until beets ar fully covered with liquid. screw on lid & place in the fridge. allow beets to marinade with brine for a day or so ... if you can wait that long.
please note: this recipe is not shelf-safe so keep in the fridge for freshness. enjoy!
p.s. my quick-pickled sugar snap peas are a favorite around here - click here to find the recipe.