ELC Recipe: Pickled Beets
Apr 17, 2017
Pickled Beets
2 lbs beets – roasted and sliced
Roasted Beets
- Preheat oven to 400 degrees F.
- Coat beets lightly with oil.
- Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
- Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
Pickling Brine
- 1 cup cider vinegar
- 1 cup water
- ½ cup sugar
- 1 medium onion – sliced
- 4 garlic cloves – quartered
- 1 teaspoon mustard seeds
- 2 bay leaves
- 2 whole cloves
- 1 ½ teaspoons whole peppercorns
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
In a medium saucepan, bring pickling brine to a boil. Let pickling brine cool for ten minutes. Place beets in a 2 quart container, pour brine over beets and refrigerate. The pickled beets will be ready in a day or two and will keep in the refrigerator for at least a year.