The Pioneer Woman Tasty Kitchen
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Small Batch Pickled Beets

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Level: Easy

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Description

The perfect recipe to use up those beets that come in your CSA delivery.

Ingredients

  • 6 whole Beets, Skin-on
  • 1 cup White Distilled Vinegar
  • ½ cups Water
  • ¼ cups Granulated Sugar
  • ¾ teaspoons Kosher Salt

Preparation

Don’t peel beets but trim tops, leaving about 1 inch attached. Place beets in a medium saucepan, cover with water, and bring to a boil; cook until beets are tender when pierced with a knife (20–30 minutes depending on size). Remove beets from cooking water and allow to cool.

In a small saucepan, combine vinegar, water, sugar, and salt; heat and stir gently until sugar and salt are completely dissolved.

Use disposable food safe gloves to remove beet skins. I find it scrapes away easily using the dull side of a knife blade. Slice the peeled beets thinly and place in pickling mixture. Refrigerate for up to 2 weeks.

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