REFRIGERATOR PICKLED BEETS

Refrigerator-pickled Beets offer a burst of flavor, turning humble beets into a tangy dish. You can create these vibrant pickles with just a handful of pantry staples and patience. Simply roast the beets until tender, slice them thinly, and prepare a zesty brine infused with cider vinegar, mustard powder, and a hint of sweetness. Once combined, the magic happens as the flavors meld together over time. These pickled beets are a versatile addition to salads and sandwiches or enjoyed straight from the jar.

Ingredients:

2 medium-sized fresh beets

½ cup cider vinegar

½ cup water

3 whole black peppercorns

2 tbsp. white sugar

¼ tsp mustard powder

½ tsp salt

Instructions:

1. Thoroughly wash and scrub each beet, then individually wrap them loosely in foil.
2. Place the beet in the preheated oven at 400°F and bake for 30 minutes or until soft.
3. Once done, remove from oven and leave to cool.
4. Once the beets are cool, gently peel off the skin using a paper towel and slice thinly.
5. Add cider vinegar, water, salt, mustard powder, sugar, and black peppercorns in a saucepan.
6. Bring to a boil, remove from heat immediately and let it cool for a few minutes.
7. Put the peppercorns and beet slices into a clean glass jar holding about 1 quart (or two jars holding about ½ quart) for even pickling.
8. Pour the brine over the beets, ensuring they are completely covered, and seal the jar(s) tightly with lids.
9. Allow the jar(s) to sit at room temperature for at least 24 hours, then move them to the refrigerator to cool.

Yield: 5

REFRIGERATOR PICKLED BEETS

Print

Refrigerator-pickled Beets offer a burst of flavor, turning humble beets into a tangy dish. You can create these vibrant pickles with just a handful of pantry staples and patience.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 medium-sized fresh beets
• ½ cup cider vinegar
• ½ cup water
• 3 whole black peppercorns
• 2 tbsp. white sugar
• ¼ tsp mustard powder
• ½ tsp salt

Instructions

1.Thoroughly wash and scrub each beet, then individually wrap them loosely in foil.
2.Place the beet in the preheated oven at 400°F and bake for 30 minutes or until soft.
3.Once done, remove from oven and leave to cool.
4.Once the beets are cool, gently peel off the skin using a paper towel and slice thinly.
5.Add cider vinegar, water, salt, mustard powder, sugar, and black peppercorns in a saucepan.
6.Bring to a boil, remove from heat immediately and let it cool for a few minutes.
7.Put the peppercorns and beet slices into a clean glass jar holding about 1 quart (or two jars holding about ½ quart) for even pickling.
8.Pour the brine over the beets, ensuring they are completely covered, and seal the jar(s) tightly with lids.
9.Allow the jar(s) to sit at room temperature for at least 24 hours, then move them to the refrigerator to cool.

Nutrition Information:

Yield:

5
Amount Per Serving: Calories: 50Carbohydrates: 12gProtein: 1g