Pantry Staples, Spring, This Week

Pantry Staple – Pickled Beets

Are you tired of roasting beets? Then it’s time to pickle! Get your beets soaking in brine, forget about them for a few days and come back to find a jar of jewels in the back of your fridge! Add these to any salad, as a side dish, or even in a cocktail.

What you need:

  • Pound of beets
  • Apple cider vinegar (or any vinegar)
  • Salt
  • Sugar
  • Peppercorns
  • Mustard seeds, optional
  • Clean Mason jar with lid and ring

Mix equal part apple cider vinegar and water (a cup of each) in a small pan on medium heat. Stir in a pinch of salt, a pinch of sugar, a smattering of peppercorns and mustard seeds. Bring to just under boiling and remove from heat.

Peel beets and cut into wedges. Add some additional mustard seeds to jar if you like. Pack the beet pieces into the jar. Leave about 2/3″ space at top of jar.

Pour pickling mix in to the jar and cover the beets completely. Tap jar gently on your work surface to get air pockets removed. Let cool, then put lid on jar and seal with ring.

Keep in refrigerator. Will be perfect to use in 2 weeks. Always keep refrigerated, they are not shelf stable.