Pickled Beets Recipe – Easy to make and so delicious!

A midwestern classic—pickled beets! our favorite refrigerator pickled beets, roasted or boiled beets, marinated during a vinegar vinaigrette.

Beets are a weekly ritual around here. Usually we boil them and toss them during a sweet sour vinaigrette and keep them within the refrigerator to eat all week. The vinegar within the dressing “pickles” the beets, helping them last longer within the fridge.

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Many pickled beets I find are much too vinegary, hiding instead of enhancing the naturally sweet flavor of the beets. This recipe is my mother’s approach to preparing the beets, using vinegar balanced with a touch sugar (you could also just use balsamic), along side vegetable oil and a few powdered mustard .

Ingredients:

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  • Fresh beets
  • Vinegar
  • Sugar
  • Whole cloves
  • Whole allspice
  • Salt

Directions

Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.

In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
via ~ tasteofhome
Servings: 8

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ENJOY !!

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