Sunday, September 11, 2011

Farmers Market Pickled Beets

So I'm guessing you've seen the amazing beets at the farmers market recently? Are you wondering what to do with them? I say pickle 'em! I personally love anything pickled. If you haven't ever tried canning, it may be intimidating at first but it becomes really easy & fun! Beets are actually my favorite vegetable, so earthy & satisfying.



  • 1 cup cider vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/8 teaspoon pickling spice
  • 1/4 teaspoon mustard seeds
  • 1/4 onion, halved
  • 1 small bay leaf (not California)
  • 3/4 teaspoon whole black peppercorns
  • 1/4 bunch fresh dill
  • 3 beets (1 pound without tops)

  • Preparation:

Bring all ingredients except beets to a boil in a 2 to 3 quart saucepan, stirring until sugar is dissolved. 
Cover and simmer 30 minutes.
Cool marinade, then chill, covered, 1 day to allow flavors to develop. 
Pour through a fine sieve into a bowl.
Cook beets in a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. 
Drain and cool. 
Slip off skins and cut into 1/2-inch pieces.
Stir together beets and marinade, then marinate, covered and chilled, 1 day.


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