Pickled Beets - Spring Time
It must be spring, the weather is warming up, and the sun is shining. My thoughts turn to barbecue, picnics, and drinks on the patio. Today I made my first batch of refrigerator pickled beets of the season.
This recipe is so simple. I wanted to share my shortcut and my measurements so that you get a perfectly filled one-quart Mason Jar.
The biggest shortcut is to use Love Beets ready to eat Organic Cooked Beets. You will need two of the 300-gram packs. I open them over the sink and place them in a colander to drain while preparing the rest of the ingredients.
1 pound small cooked beets; sliced
1/2 red or white medium onion; sliced thin
1 1/8 cup white vinegar
1/3 cup sugar
1 1/2 teaspoon salt
3/4 teaspoon peppercorns
1-2 bay leaves
- In a large heat-resistant bowl combine sliced beets, onion, salt, peppercorns, cloves, and bay leaves.
- Combine vinegar and sugar in a small saucepan, simmer until the sugar is completely dissolved about 5 minutes.
- Remove from heat and pour over the vegetables stir.
- Let cool, remove the bay leaves, and spoon into the jar.
- Refrigerate - these are ready to eat in just a few hours and mellow as they age.
Layer the sliced beets, sliced onions, and seasonings, except the bay leaves. Add the bay leaves to the boiling vinegar/sugar, let the liquid cool for 5 minutes. Discard the bay leaves then pour the vinegar mixture into the jar, jiggle the jar to release any air pockets.
With warm wishes for your home,
from the husMait home kitchen.
Stainless Steel Colander is part of the 11 Piece Bakeware Set