While we love roasted beets in the winter, in the summertime this recipe for pickled beets is a staple in my refrigerator.
These pickled beets are so good! So good, you may just find yourself standing at the counter, eating them straight out of the bowl!
Ingredients
8 medium fresh beets
1 cup vinegar
1/2 cup sugar
1-1/2 teaspoons whole cloves
1-1/2 teaspoons whole allspice
1/2 teaspoon salt
Directions
Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until tender. Remove from water; cool. Peel beets and slice; place in a bowl and set aside.
In a small saucepan, combine vinegar, sugar, cloves, allspice and salt. Bring to a boil; boil 5 minutes. Pour over beets. Refrigerate at least 1 hour. Drain before serving.
Beets: When you purchase beets (or choose from your garden) look for those that are relatively the same size. This will help them cook at the same rate.
how long do pickled beets last
Refrigerator pickled beets will last up to 1 month in the fridge in a tightly sealed glass jar.
what to do with pickled beets
Here are some of my favorite ways to use pickled beets
chopped in a salad
as a side at breakfast with eggs, veggies, and toast
in power bowls
on avocado toast
on top of plain yogurt with some nuts and honey
tossed with goat cheese
