Pickled Beets Recipe by Judi Woodman McComiskey
Pickled Beets Ingredients
1 bunch (4 or 5) beets, tops cut off and washed
½ cup cider vinegar
2 teaspoon granulated sugar
¼ teaspoon ground cloves
1 red or sweet onion, cut into chunks
Salt and pepper, to taste
How to make Pickled Beets
Put the beets in a large saucepan or stockpot and add enough cold water to cover them. Bring to a rolling boil,
and then turn the heat down to maintain a slow boil. Cook until the beets are tender when pierced with a fork, about 40 – 50 minutes. Pour the water off and cover with cold water. Once the beets are cool enough to handle, peel the skins, cube, add raw onions, and set aside.
In a bowl combine the cider vinegar, sugar, and ground cloves to make the vinaigrette. Stir the ingredients together with a fork. Add the salt and pepper. Combine the beets with the vinaigrette and marinate for 30 minutes at room temperature. Beet sizes vary so make sure you make enough vinaigrette to cover the beets. Refrigerate. Yields 4 servings.
Recipe Note: Beet juice will stain, so use a cutting board that you’re not particularly fond of and wear a red shirt!
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