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Recipes

REFRIGERATOR PICKLED BEETS

Una Baker | January 30, 2023

Another staple in my home is refrigerator pickled beets. Fantastic on its own or to compliments many salads. It is so easy to make and lasts up to 6 weeks in the refrigerator. Beets are full of multiple nutrients, especially Folate which is a vitamin that plays a key role in heart health plus Manganese and Potassium. My sweet Mom always had a jar of pickled beets in our fridge. They do hold a fond memory of me growing up. Love a beet salad with pea shoots and a little olive oil. Also, delicious with over a little whipped goat cheese and beet greens.

This recipe fits nicely into 2 pint-size jars.
Oven 350F
Prep the beets:
4 medium beets – clean and cut top of beet leaving beets whole.
Wrap loosely in foil and bake until soft when tested with a sharp knife. Usually, 30-40 minutes depending on size of beets.
When done let cool wrapped.
Once cool, take each beet and peel off skin, usually easy without a knife.
Just pinch and skin should come off easily.
Cut off root and cut into 1/4 inch thick slices.

1 cup cider vinegar
1 cup water
1/3 cup sugar
1/4 teaspoon kosher salt
1/4 teaspoon dry ground mustard (I love Colman’s)
5 whole black peppercorns
Bring the vinegar, water, sugar, salt and mustard to a boil in a medium saucepan, stirring until sugar is dissolved.
Simmer a few minutes, take off heat and allow to cool.
Add sliced beets and peppercorns to 2 clean 1 pint glass jars with a tight fitting lids.
Pour the liquid into each jar covering all beets.
Cover and let cool for several hours before transferring to refrigerator.
Keeps up to 6 weeks in the refrigerator.

Bon Appétit

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