Dana's Pickled Beets
This is just a basic pickled beet recipe that is very simple. You can add other spices like garlic, mustard seed, onion, etc. but I just like them basic because my favorite way to eat them is in my green salad so if they are too spiced it detracts from the salad flavors. My family loves them basic best as well.
Recipe:
Whole beets
Oil for drizzling
4 C vinegar
2 1/4 C sugar
4 C water
1 Tbs sea or pickling salt
Place the washed beets on some aluminum foil, drizzle with oil, wrap tightly and bake 350°F for about 1-2 hour until tender. Cool slightly, peel and either leave whole if they are small or cut as desired. Fill either pint or quart jars with beets. Combine water, vinegar, sugar and salt in saucepan and bring to a boil. Cover the beets with the boiling brine. Put the lid and rings on the jars and allow them to seal or just keep them in the fridge.
Recipe:
Whole beets
Oil for drizzling
4 C vinegar
2 1/4 C sugar
4 C water
1 Tbs sea or pickling salt
Place the washed beets on some aluminum foil, drizzle with oil, wrap tightly and bake 350°F for about 1-2 hour until tender. Cool slightly, peel and either leave whole if they are small or cut as desired. Fill either pint or quart jars with beets. Combine water, vinegar, sugar and salt in saucepan and bring to a boil. Cover the beets with the boiling brine. Put the lid and rings on the jars and allow them to seal or just keep them in the fridge.
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