This Pickled Beets Recipe is both easy and delicious. They can enhance any salad or sandwich and are a fabulous and healthy snack!
For years I’ve wondered how it’s possible that my husband doesn’t care for beets.
I support the way he (or anyone for that matter), chooses to eat, but this I just don’t get. I mean, what’s not to love about a beet? They’re a hearty, warming, deliciously sweet, beautiful root vegetable.
I had an idea . . . .
How to Make Them
There are 3 easy steps . . .
- Vinegar, water, salt and sugar are brought to a boil together.
- Sliced, cooked beets and sliced, raw shallots are added to the warm vinegar mixture, and then cooled, uncovered in a jar.
- Then jar is then covered, and placed in the refrigerator for the beets to marinate for about 2 days.
How to Use Them
They are wonderful in all sorts of salads and sandwiches, too. They’re fantastic in a sandwich with goat cheese and mixed greens.
I also use the leftover pickling juice to pickle eggs.
I hope you enjoy this Pickled Beets recipe as much as me (and my husband)!
More recipes with beets:
Pickled Beets Recipe
- Add both vinegars, water, salt and sugar to a small saucepan. Bring to a boil and remove from the heat. Stir to be sure the salt and sugar are completely dissolved.
- Place the prepared beets and shallots in a large jar or glass bowl, and pour the vinegar mixture over them. Do not cover and let this cool to room temperature.
- Then cover with the lid or seal tightly with plastic wrap. Place in the refrigerator for at least two days before trying them. (They should keep for up to a month in the refrigerator.)
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