Pickled Beets

2 lbs beets – roasted and sliced

Roasted Beets

  1. Preheat oven to 400 degrees F.
  2. Coat beets lightly with oil.
  3. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes.
  4. 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.​

Alyssa Smith
Eat Local Challenge Coordinator and President of Vestige Communications
Eat Local Challenge Coordinator and President of Vestige Communications