Pickled Beets

  We took some time to head over to the Caro farm this past weekend and we are sure glad we did.  The beets are ready!  Our really rude deer ate all the tops of of ours about three weeks after they germinated.  No beets here this year.  But the Caro farm has lots and we were lucky enough to get 4 pounds to take home.

I ended up pickling them.  Chris doesn’t care for beets and I couldn’t eat that many that fast so I wanted to preserve them for a bit.  I didn’t actually can them, just a quick refrigerator pickle.  I got two + pints of pickled beets and I will pretty much eat them in a week or two no problem.  Actually, I’ll likely give a pint back to my Dad who gave me the beets in the first place.

Pickled Refrigerator Beets

  • 2 lbs beets
  • 2 cups cider vinegar
  • 2 cups water
  • 1/2 cup sugar
  • 2 cloves of garlic
  • a pinch of mustard seed
  • approx. 10 peppercorns
  • 1/2 tsp ginger
  • a sprinkle of ground cloves
  • a sprinkle of cinnamon

Trim beet leaves and roots off.  Try to minimize the parts you cut off, the more you cut off, the more they will bleed when you cook them. Bring a large pot of water to boil and boil beets for 30 minutes or so.  If your beets are smaller, they will cook faster.  Boil until they are fork tender.

Meanwhile, combine remaining ingredients (except garlic) in a nonreactive pot and bring to a low simmer until the sugar has dissolved.

Drain beets in a colander and allow to cool.  You can always dunk them in an ice-water bath to stop them cooking.  When cool enough to handle, peel the beets.  The skins should slip right off.  Cut the beets into bitesized chunks and place in clean canning jars.  Make sure to leave some room at the tops of the jars.  Ladle the brine mix on top, leaving 1/2 inch of space between the liquid and the lid.  Tighten the lids down and refrigerate.  They are edible in a day or so and ought to keep in the fridge for a couple of weeks.