A Blast from the Past: Pickling Beets

While pickling anything normally involves the tedious process of canning the jars to store for months to come, this recipe is perfect if you want to whip up a quick batch of beets to keep in the fridge of give to friends to use in the next week or so.

Quick & Easy Pickled Beets

A couple of bunches of beets, cleaned with greens removed
1 cup apple cider vinegar
1 cup sugar
1 cup water

Begin by placing the beets in a large pot with water just coming to the top of the beets. Parboil the beets, until tender when sticking a knife in them. Remove from heat and drain. Run the beets under cold water to easily remove the skins. Slice into 1/4″ inch rounds.

In a medium-sized saucepan heat the water, sugar and vinegar. Stir until sugar has dissolved. Add sliced beets. Remove from heat and let sit for about 20-30 minutes or until room temperature. Divide beets out into canning jars or containers for storing in the fridge. Beets will keep for about 10 days.

Enjoy!