In a week, two pickle-loving people near and dear to me will be visiting.
I’m getting ready by making one of their favorites…pickled vegetables. You can pickle many vegetables including carrots, cucumbers, beans, cauliflower, radishes and more. I’m starting with beets.
This is an easy refrigerator pickling recipe that is simple to make. If you have your own recipes to share, please do. I’ll pass it along.
Wash the beets and scrub them lightly to clean off any soil. Don’t worry about peeling them, once they boil, the skins come off easily with the rub of your fingers.
Place the scrubbed beets in a pot of boiling water and boil for at least 40 minutes. Check them, bigger beets take longer. They are ready when a knife slips into them.
Let them cool. Then trim off the roots and use your fingers to pull off the skin. Slice them and set aside. Take one onion and slice it thinly if you want to add it to the beets. This step is optional.
Making the Brine
You’ll need 2 cups each of apple cider vinegar, water and sugar, a tablespoon of salt, and 3 tablespoons of pickling spice. I’ve also seen recipes that add a stick of cinnamon, or bay leaves or additional allspice. You decide what your family would like and experiment.
Combine vinegar, water, sugar and salt in a small saucepan and bring to a boil. Boil for 15 minutes. Take the pot off the heat and stir in remaining ingredients. Pour over beets and onions. When cool, place in jars, cover and chill in refrigerator.
Rumor has it they last several weeks in the refrigerator. I wouldn’t know. I’ve never had them last that long. They’re delicious.
Experts also recommend resisting tasting for a week. Good luck with that. 🙂