Saturday, September 28, 2013

Quick Pickled Beets - Pink Saturday

We spent most of the day at a local Scandinavian festival and when we returned found that a neighbor had left a bunch of freshly picked beets on the porch to share with us. We are not beet lovers, but do enjoy an occasional salad made with pickled beets. I have a simple recipe for an overnight pickle that works really well with small quantities of beets. While you can boil or bake them, the beets must be dressed with seasoned vinegar while they are still warm if you want the pickling flavors to permeate them. This recipe is one of those five ingredient wonders that really works. The best part of it is that you don't need any type of canning equipment to make this type of pickle. I plan to use the beets in a salad of bitter greens that I'll make tomorrow evening. I'll let you know how that turns out. In the meantime, here's the recipe for the quick beet pickle.

Quick Pickled Beets


3/4 cup sugar

3/4 cup water

1 cup white vinegar

1 tablespoon mixed pickling spice

3 to 4 cups cooked beets, peeled and sliced


Boil together sugar, water, vinegar and pickling spice. Cook for 2 minutes. Pour over cooked, sliced beets. Bring to room temperature, then cover and refrigerate overnight. Yield: 3 to 4 cups.

You might also enjoy these recipes:

Tomato and Beet Salad - Herbivoracious

Raw Beet and Fennel Salad - For the Love of Food

Gingered Beet Salad - Caviar and Cod Fish

Grated Raw Beet Salad - My Life Runs on Food

Golden Beet and Goat Cheese Salad - Island Vittles

Beet and Radish Salad - The Baking Barrister

This post is being linked to:

Pink Saturday, sponsored by Beverly at How Sweet the Sound.

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