PICKLED BEETS
By Published: September 15, 2011
Ingredients
- 6 beets
- 3 sprigs thyme
- 2 teaspoons olive oil
- 1 large onion sliced
- 1 cup cider vinegar
- 2 stalks celery thinly sliced
- 1 carrot thinly sliced
- 1 1/2 teaspoons kosher salt
- 1 cup water
- 1/2 cup sugar
- 2 tablespoons pickling spice or your favorite blend of spices
Instructions
- Rub beets with oil and thyme and sprinkle with salt.
- Wrap individually in foil and roast in a 325 degree oven until a skewer or knife goes through the beet with limited resistance.
- Remove the beets from the foil and allow to cool. (The beets can also be boiled whole on the stove top if you do not wish to turn the oven on.)
- While the beets are roasting pour a little olive oil in the bottom of a heavy bottomed pot and allow to heat. Add the onions, celery and carrot to the oil and cook until beginning to turn slightly brown 5 minutes.
- Add the water, sugar, salt, vinegar and pickling spice and bring to a boil.
- Once the beets are tender remove from foil and allow to cool.
- Rub the skin off the beets using either the back of a small knife or a dish towel or with bare hands.
- Thinly slice the beets and put them into a large container or pot.
- Bring your pickling liquid back to a boil and pour over the beets. Refrigerate for a few hours or over night.
- Course: Side Dish
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