Pickled Beets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6-8 Red Beets (select baseball sized beets, tops not necessary)
1 C Vinegar (apple cider or white)
1 C Sugar
1 T Pickling Spices
Pinch of Cinnamon
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Directions: |
Directions:Preheat oven to 400º. Wash and wrap beets in tin foil and bake for 1 hour. Remove beets and allow to cool until they can be handled without burning your fingers. Peel beets and slice into 1/4 inch thick slices. Place in a quart sized Mason jar.
While you are peeling the beets, combine vinegar, sugar, pickling spice and a pinch of cinnamon in a small pan and bring to a boil. Pour over beets in the jar. Seal and place in refrigerator. They will be ready in 30 minutes and will keep for weeks. Great for salads or a snack. |
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Number Of
Servings: |
Number Of
Servings:1 Quart |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: I love these. These can be canned as well by processing them in a boiling water bath for 30 minutes for pints or 50 minutes for quarts and you will have them year round.
If you buy beets with tops, don't cut them off and throw them away when you prep the beets for roasting. Cook them as you would spinach. They are as good if not better than spinach. You can also use them raw in salad.
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